Senior Chef

Section Management: ensuring smooth operations during service Food Preparation & Execution: Prepare mise en place (ingredients and tools) and cook dishes according to the restaurant’s exact recipes, standards, and plating specifications Quality & Inventory Control: Monitor product freshness, rotate stock, minimize food waste, and enforce quality control before dishes leave the station. Health & Safety: Maintain the highest standards of food hygiene, sanitation, and safety regulations, including HACCP and workplace cleaning protocols.