Responsibilities:
· Directfood preparation and collaborates with Head chef and Sous Chefs.
· Produce high quality plates, including both design and taste.
· Assist with menu planning, inventory, and management of supplies.
· Keep station clean and complies with food safety standards.
· Monitor and maintain kitchen equipment.
· Approving and polishing dishes before they reach the customer
· Managing and working closely with other Chefs of all levels
· Other job related tasks as and when assigned.
Benefits:
- Salaryfrom $2500 to $3000 (depending on experience)
- 12 days AL (with increment of 1 day per year until the max of 17 days)
