Key Responsibilities
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Independently prepare dishes for the assigned section.
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Assist Chef de Partie in menu preparation and daily planning.
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Prepare and cook hot and cold items with minimal supervision.
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Ensure consistency in taste, texture, and presentation.
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Train and guide junior commis chefs.
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Assist in controlling food cost and wastage.
Qualifications
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Culinary diploma or equivalent.
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2–3 years of experience in a hotel kitchen.
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Strong knowledge of hot and cold kitchen operations.
Skills
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Excellent cooking and preparation skills.
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Ability to work under pressure.
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Good leadership and training skills.
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Strong knowledge of food safety and hygiene
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