Preparing menus in collaboration with colleagues
Ensuring adequacy of supplies at the cooking stations
Preparing ingredients that should be frequently available (vegetables, spices etc.)
Prepare menus in collaboration with colleagues
Ensure adequacy of supplies at the cooking stations
Prepare ingredients that should be frequently available (vegetables, spices etc.)
Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
Put effort in optimizing the cooking process with attention to speed and quality
Enforce strict health and hygiene standards
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