Respect and follow the food recipes, method of cooking and presentation.
Organizing the opening and closing of the workstation
Support the Chef de Partie or Sous Chef in the daily operation and work
Work according to the menu specifications
Keep work area at all times in hygienic conditions according to the rules set by the restaurant
Control food stock and food cost
Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
Instruct and lead subordinates through their daily requirements in food preparation
2 years experience
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