Job opportunity
Prepare, cook, and present dishes to the restaurant’s standards.
Maintain full control and organization of your assigned station.
Ensure mise-en-place is completed to a high standard and on time for service.
Communicate effectively with the sous chef and head chef regarding station needs.
Follow recipes, specifications, and plating guidelines precisely.
Ensure every dish meets the restaurant’s quality expectations before leaving the pass.
Taste dishes regularly and adjust seasoning and technique where required.
Maintain high standards of cleanliness and organization in compliance with HACCP.
Ensure proper storage, labeling, and rotation of all ingredients following FIFO principles.
Respect health and safety standards at all times.
Work collaboratively with the kitchen team and support colleagues when needed.
Communicate clearly during service and maintain composure under pressure.
Train and guide commis chefs or stagiaires working on your station.
Monitor stock levels for your section and communicate shortages in advance.
Reduce waste and contribute to cost control.
Help develop new dishes or improvements when requested by the head chef.
Apply online using the form below. Only applications matching the job profile will be considered.