Chef (Seafood)
Krav:SeniorJunior
- Section Management: Oversee operations in a designated station—such as the hot kitchen, grill, sauté, fish, meat, cold larder, or pastry.
- Mise en Place & Prep: Prepare and organize all ingredients, sauces, and equipment required before service time according to standardized recipes.
- Cooking & Plating: Execute a-la-carte or standard menu dishes during service with high consistency in taste, texture, and presentation.
- Supervision & Mentoring: Guide, train, and delegate tasks to junior cooks and Commis Chefs working within the section.
- Quality & Portion Control: Check raw and cooked products for freshness and quality, enforcing strict portion sizes to minimize food waste.
- Inventory & Stock Management: Monitor station stock levels, handle proper food storage/rotation, and track wastage.
- Hygiene & Safety Compliance: Maintain clean workstation areas and adhere strictly to food safety and SFA standards.
- Menu Collaboration: Assist senior chefs with recipe testing, R&D, and cost calculations for new dishes