Food Preparation: prepare and cook dishes according to the recipes and standards set by the head/sous chef; ensuring food safety standards are adhered to at all times
Station Management: oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensure cleanliness in line with policies and procedures
Quality Control: maintain high quality standards for all dishes ensuring presentation and taste is considered at all times
Team Collaboration: communicate effectively with all other team members and assist/support all colleagues where necessary
Menu Development: collaborate with head chef to develop and taste new recipes providing suggestions for improvement or innovation
Cleaning and Maintenance: maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order