• Oversee a Specific Station: Manage and execute dishes from a designated station (Pastry, Carving, Cold, Western, Japanese, Chinese, Italian).
• Food Preparation: Prepare, cook, and present high-quality dishes according to restaurant standards.
• Station Management: Ensure efficient operation of the station, including inventory management and cleanliness.
• Supervise Junior Staff: Train and guide junior kitchen staff or line cooks working at the station.
• Maintain Standards: Uphold food safety, hygiene, and quality standards at all times.
• Collaborate with Team: Work closely with other kitchen...