Food Preparation & Cooking: Prepare, cook, and plate high-quality dishes according to established recipes and standard operating procedures (SOPs).
Mise-en-Place: Set up and stock your designated workstation before the start of each service.
Staff Supervision: Guide, mentor, and allocate daily duties to junior cooks and kitchen helpers.
Inventory Management: Monitor stock levels, handle raw or cold foods, and reorder supplies to ensure operational efficiency.
Quality & Safety Control: Enforce hygiene, health, and safety standards. Maintain a sanitized workspace and ensure all food is stored properly to prevent waste.
Qualifications & Requirements
Experience: Typically 3-5 years of experience working in a commercial, fast-paced kitchen environment.
Skills: Advanced culinary and knife skills, multitasking, and the physical endurance to stand for...
★ Ready to Start Your European Career?
Take the next step and apply for this exciting opportunity