Job Description

Food Preparation: Prepare and cook dishes for your designated station, following recipes and presentation standards

Section Management: Organize and oversee your station, delegate tasks, and ensure smooth workflow during service

Quality Control: Check the quality, taste, and presentation of all dishes before they leave the kitchen

Teamwork: Work closely with the Sous Chef and Head Chef to deliver menu items consistently

Hygiene & Safety: Maintain strict hygiene, cleanliness, and food safety standards

Απαραίτητα Προσόντα:

  • Culinary arts degree or certificate from a vocational school
  • Proven experience as a Chef de Partie or Senior Line Cook
  • Strong culinary skills and ability to manage a section independently
  • Leadership skills to supervise junior cooks or commis chefs
  • Good knowledge of HACCP and kitchen health & safety procedures

    • Παροχές:

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