Assists in the preparation, cooking, and presentation of dishes in accordance with established recipes and presentation standards, supports the Chef de Partie and Sous Chef in daily kitchen operations and service requirements, and follows all food safety, hygiene, and HACCP standards and procedures with meticulous attention
Trains and develops colleagues to ensure that kitchen operations are compliant with the kitchen operating standard, and liaises with departments to ensure clear communication.
Prepare ingredients, sauces, garnishes, and mise en place for service efficiently and accurately, ensuring food quality, consistency, and portion control standards are maintained at all times, and oversee inventory.