Job Description
As a vital member of our culinary team, you will play an essential role in managing your assigned station while ensuring the highest standards of quality and safety in the kitchen.
1. Station Management
- Prepare, cook, and present dishes according 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.
2. Quality & Consistency
- 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 as required.
3. Hygiene & Safety
- Maintain high standards of cleanliness and organization (HACCP compliance).
- Ensure proper storage, labeling, and rotation of all ingredients (FIFO).
- Respect health and safety standards at all times.
4. Teamwork & Communication
- Work collaboratively with the kitchen team and support colleagues when needed.
- Communicate clearly during service; keep calm under pressure.
- Train and guide commis chefs or stagiaires working at your station.
5. Operational Efficiency
- Monitor stock levels for your section and communicate shortages in advance.
- Reduce waste and contribute to cost control.
- Help develop new dishes or implement improvements as requested by the head chef.
Application Process
Apply online using the form below. Please note that only applications matching the job profile will be considered.