- Station Management : Owns, operates, and organizes a specific station (e.g., sauces, grill, pastry) in the Continental section.
- Food Preparation : Prepares and cooks complex Continental, Western, or Italian dishes following standardized recipes.
- Quality Control : Ensures food quality, taste, and presentation meet the establishment's high standards.
- Inventory & Cost Control : Monitors stock levels, assists with inventory management, and minimizes wastage to manage food costs.
- Sanitation & Safety : Maintains a clean, safe, and hygienic work setting, strictly following health and safety regulations.
- Team Leadership : Supervises Commis and Demi Chefs, providing training and ensuring effective workflow