samirahfatima0812

• Participate in menu development, especially for dishes with the chef • Prepare and cook dishes according to the chef's instructions and recipes. • Ensure that food is cooked to the correct temperature, taste, and texture. • Maintain high standards of food quality and presentation • Supervise the kitchen sections, including the grill, sauté or cold appetizers • Train and mentor junior kitchen staff, including Commis chefs and kitchen assistants • Perform quality checks on dishes to ensure they meet established standards • Follow food safety and sanitation guidelines adhered to • Train staff in proper food handling and safety procedures • Adapt to changes in menu items, ingredients, or cooking techniques

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the management. • Follows the instructions and recommendations from the immediate superiors to complete daily tasks. • Coordinates daily tasks with the Sous Chef; Responsible for supervising junior chefs or commies. • Ensure that the production, preparation and presentation of food are of the highest quality at all times. • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. • Prepare a menu of foods; meat, seafood, poultry, vegetable and cold food items • Notify the Chef in advance of likely shortages • Personally responsible for hygiene, safety and correct use of equipment and utensils. • Consult daily with Sous Chef on the daily requirements. • Carry out any other duties as required by management. • Should be able to set an example to others for personal hygiene and cleanliness on and off duty