Job opportunity
Prepare, cook, and present dishes to the restaurant’s high standards.
Maintain complete control and organization of your assigned station.
Ensure mise-en-place is completed to an exceptional standard and on time for service.
Communicate effectively with the sous chef and head chef regarding the needs of your station.
Follow recipes, specifications, and plating guidelines meticulously.
Ensure every dish meets the restaurant’s quality expectations before it leaves the pass.
Taste dishes regularly and adjust seasoning and technique as necessary.
Maintain high standards of cleanliness and organization in compliance with HACCP.
Ensure proper storage, labeling, and rotation of all ingredients using FIFO practices.
Adhere to health and safety standards at all times.
Collaborate effectively with the kitchen team and support colleagues whenever 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 any shortages in advance.
Minimize waste and contribute to cost control efforts.
Assist in developing 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.