Key Responsibilities
Running a Station: Manages a specific section like sauces, fish, meat, vegetables, or pastry.
Food Preparation: Preps and cooks all food items assigned to their specific station according to recipes.
Supervising Staff: Directs and trains junior kitchen staff or commis chefs working within their section.
Maintaining Standards: Keeps the workstation clean, safe, and organized while managing stock rotation and minimizing waste
