Preparing, cooking, and presenting dishes within their assigned station (e.g., sauté, grill, pastry).
Ensuring consistent quality and timely service.
Following recipes and adhering to established standards. […]
Maintaining a clean and organized work area. […]
Ensuring proper storage and handling of food. […]
Working effectively with other kitchen staff, including sous chefs and commis chefs.
Supervising and training junior cooks, if applicable. […]
Assisting the head chef or sous chef in developing new dishes and menus.
Staying up-to-date with current culinary trends and techniques. […]
Adhering...