Station Management: Oversee and manage a specific section of the kitchen.
Food Preparation: Prepare and cook dishes according to recipes and restaurant standards.
Menu Execution: Execute menu items with consistency and quality during service.
Ingredient Handling: Select, measure, and handle ingredients according to recipes and standards.
Team Supervision: Supervise and train junior chefs and kitchen staff.
Inventory Control: Monitor ingredient levels and manage inventory for your section.
Quality Control: Ensure dishes meet taste, texture, and presentation standards.
Sanitation: Maintain cleanliness and organization of the kitchen and equipment in your section.
Coordination: Coordinate with other sections to ensure timely and efficient service.
Customer Service: Address special requests as per customer requirements.
Problem Solving: Handle issues that arise during service and resolve them effectively.
Compliance: Follow health, safety, and hygiene regulations.