Food Preparation – prepare and cook dishes according to the recipes and standards set by the head/sous chef; ensuring food safety standards are adhered to at all times
Station Management – oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensure cleanliness in line with policies and procedures
Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times
Menu Development – collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation
Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order
Proven experience working in as a Commis Chef or similar role
Solid understanding of food safety and sanitation practices
📌 Chef de Partie / Sous Chef - Production (Nagar)
🏢 NOVOTEL
📍 Nagar
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