TASKS, DUTIES AND RESPONSIBILITIES
- Prepare, cook, and present all cold kitchen items including salads, cold starters, canapés, charcuterie, terrines, and sushi
- Prepare sushi varieties such as maki, nigiri, sashimi, and specialty rolls
- Perform fruit, vegetable carving for buffet displays and special events
- Manage and oversee the cold kitchen section during service
- Ensure consistency in taste, portion control, and presentation
- Supervise and train commis chefs and kitchen assistants
- Maintain high standards of cleanliness, hygiene, and food safety (HACCP)
- Monitor stock levels, minimize waste, and assist with ordering supplies
- Ensure correct storage, labeling, and rotation of food items
- Collaborate with Head Chef and Sous Chef on menu planning, specials, and presentations
- Follow all company policies, health & safety, and kitchen procedures