Key Responsibilities
• Prepare dishes according to the restaurant’s recipes and standards.
• Ensure timely and high-quality execution of dishes.
• Keep station stocked, organized and clean.
• Assist with menu planning and innovation offering suggestions for seasonal or special dishes.
Qualifications and Skills
• Proven experience in a kitchen environment, preferably as a Chef de Partie.
• Ability to work quickly and efficiently under pressure.
• Understanding of food safety and hygiene standards.
Food and accommodations will be Provided.
