- Prepare and cook dishes within their assigned station, ensuring the quality, presentation, and taste of the dishes meet the restaurant's standards.
- Manage the operation of their specific station. This includes maintaining and organizing ingredients, equipment, and utensils.
- Follow recipes and cooking techniques specified by the executive chef, ensuring consistency in taste and presentation.
- Ensure that all dishes leaving their station meet quality standards and are properly cooked.
- Work efficiently to meet service demands and ensure that dishes are prepared and served in a timely manner.
- Coordinate meal production and ensure a smooth kitchen operation.
- Adhere to food safety and sanitation guidelines and maintain a clean and organized workstation.
- Enforce strict adherence to food safety and hygiene standards in compliance with local regulations.
Requirements:
- A culinary degree or formal training from a culinary school preferred
- 2 to 3 years of experience as CDP or similar position in a professional kitchen
- Proficiency in cooking techniques, knife skills, and a deep understanding of various cuisines.
- Leadership and communication skills to manage kitchen staff effectively.
- Meticulous attention to detail is essential for maintaining food quality and presentation.
- The ability to work in a fast-paced, high-stress environment and adapt to changing circumstances is crucial.
