Overview

Key Responsibilities Section Management: Run and take full ownership of an assigned galley station (e.g., hot/cold line, sauces, pastry, or butcher shop).

Responsibilities

• Recipe Execution: Follow recipes precisely and ensure high aesthetic standards are maintained for daily meals, buffets, and specialty dining.
• Staff Supervision: Mentor, train, and guide Demi-Chefs de Partie and Commis cooks.
• Hygiene and Sanitation: Enforce rigid public health regulations (e.g., USPH, HACCP). Conduct workstation spot checks and maintain spotless cleaning routines.
• Inventory Control: Monitor stock levels, prepare daily electronic food requisitions, and assist with loading and storing supplies.

Qualifications & Requirements

• Education & Experience: Culinary school diploma or formal apprenticeship, typically combined with 2 to 4 years of experience in a high-volume hotel, fine-dining restaurant, or luxury c...