As a culinary professional, responsible for managing multiple stations to ensure efficient kitchen operations during scheduled shifts, adhering to safety, food safety, and quality standards. Tasks include high-volume food prep, cooking, reheating, and finishing hot dishes, stocks, and sauces. Prepare all equipment and ingredients, maintain proper sanitation, and follow health guidelines. Ensure proper food storage, rotation, and documentation of temperatures. Assist team members, understand recipes and measurements, and uphold safety protocols. Consistently deliver high-quality food aligned with company standards and safety requirements.
Requirements
- At least 2 years in the same field or fine dining
- Degree in Culinary Arts or equivalent
- Willing to work in shift schedules
- Trained and knowledgeable in Food Safety (HACCP / ISO 22000)
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