Achieve the monthly and annual Key Performance Indicators (KPIs) established.

Station Management:

• Assume responsibility for a designated section of the kitchen, such as sauces, grill, or pastry.
• Ensure all dishes from the assigned section are prepared and presented according to the established recipes and standards.
• Monitor and manage inventory for the assigned station, including ingredient stock levels and freshness.

Food Preparation:

• Execute precise and efficient food preparation, including chopping, dicing, marinating, and cooking.
• Ensure adherence to standardized recipes, portion control, and presentation guidelines.
• Collaborate with the culinary team to expedite orders and maintain timely service

Quality Control:

• Maintain strict quality control measures to ensure consistency and excellence in food preparation.
• Conduct regular taste tests and inspections to guarantee the highest standard of Flavors and textures.
• Address any deviations from quality standards promptly and collaborate with the Sous Chef to implement improvements.

Collaboration with Culinary Team:

• Work collaboratively with other members of the culinary team to ensure seamless kitchen operations.
• Assist in menu development and provide creative input for dishes within the assigned section.
• Communicate effectively with kitchen staff and support cross-functional collaboration.

Training and Mentorship:

• Train and mentor junior kitchen staff within the designated section.
• Provide guidance on culinary techniques, safety procedures, and kitchen protocols.
• Foster a positive learning environment and encourage continuous skill development.

Adherence to Health and Safety Standards:

• Ensure compliance with health and safety regulations, including sanitation practices and food handling procedures.
• Maintain a clean and organized workspace, implementing proper cleaning and sanitization routines.
• Report any safety hazards or concerns to the Sous Chef or kitchen management.

Ingredient Sourcing and Inventory Management:

• Collaborate with kitchen management in managing inventory for the assigned section.
• Monitor ingredient levels, freshness, and stock rotation to prevent shortages and waste.
• Communicate with suppliers to ensure timely and quality ingredient deliveries.

Customer Interaction:

• Collaborate with front-of-house staff to address customer inquiries, special requests, and dietary restrictions.
• Participate in the preparation of special menu items or customized dishes as needed.
• Gather and incorporate feedback from customers to enhance the dining experience.

Event Support:

• Assist in the execution of special culinary events, promotions, and themed evenings.
• Contribute culinary expertise to enhance the success of events and ensure a memorable experience for guests.
• Coordinate with the culinary team and front-of-house staff during events.

Continuous Learning and Development:

• Stay informed about culinary trends, techniques, and industry best practices.
• Participate in training programs and seek opportunities for professional development.
• Contribute ideas and suggestions to improve culinary processes and menu offerings.