Details.
Responsible for coordinating and managing a specific kitchen section, ensuring smooth operations and adherence to standards. Duties include monitoring stock, ordering ingredients, preparing mise en place and dishes, including pasta, meat, fish, seafood, poultry and game, preparing buffets, pâtés and terrines, supervising Demi Chefs, Commis and trainees, and maintaining quality, cleanliness and organisation. The role requires completed professional training, several years of work experience, flexibility with working hours, discipline, punctuality, friendliness and fairness.