Location:

Type:

Main Duties:

• Ensure all stocks are kept under optimum conditions.


• Prepare mise-en-place freshly and on time.


• Prepare dishes to correct recipe and quantity.


• Ensure dishes are garnished and presented correctly.


• Keep section clean and tidy.


• Train junior cooks and provide guidance.


• Communicate shortages promptly.


• Ensure discipline and fair treatment of staff.


• Deputise in absence of sous chef.


• Take charge when directed.


• Attend training courses and seminars.


• Study management subjects for advancement.


• Basic cooking techniques and quality control.


• Work weekends and shifts.

Sectors:...