Description

Food Preparation: Prepare ingredients by chopping, peeling, and marinating according to recipes and presentation standards.
Cooking and Baking: Cook and assemble dishes according to the menu, ensuring flavors and presentation meet established quality standards.
Menu Development: Collaborate with the kitchen team to plan and develop new menu items, taking into account seasonal ingredients and guest preferences.
Food Safety and Compliance: Follow health and safety guidelines related to food handling, storage, and sanitation practices. Maintain a clean and organized kitchen.
Inventory Management: Monitor stock levels of ingredients and supplies, placing orders as needed, and minimizing waste.
Team Collaboration: Work effectively with other kitchen staff, including sous chefs and kitchen assistants, to ensure smooth kitchen operations.