Key Responsibilities

• Manage a specific section of the kitchen such as grill, hot kitchen, fry, garde manger, pastry, or butchery.
• Oversee daily mise en place, prep planning, and smooth section operations.
• Cook and plate menu items to required standards in taste, timing, and presentation.
• Ensure section staff follow recipes, portion control, and SOPs accurately.
• Check quality of raw materials and finished dishes before service and dispatch.
• Maintain cleanliness, or...