Key Responsibilities

• Prepare and cook menu items according to recipes, SOPs, and presentation standards.
• Manage mise en place and station readiness before service.
• Ensure consistency in taste, portioning, plating, and cooking quality.
• Maintain cleanliness and organization of assigned section at all times.
• Monitor stock usage, minimize wastage, and control over-portioning.
• Communicate shortages, prep needs, and operational issues to superiors.
• Assist with stock...