Your Responsibilities:
- Supporting and standing in for the head chef in day-to-day operations, as well as sharing responsibility for ensuring smooth kitchen operations.
- Ensuring the highest standards of quality, hygiene, and HACCP, as well as compliance with all labor and safety regulations.
- Organizing and coordinating daily kitchen production, including mise en place, inventory control, and ordering.
- Contributing to the preparation, presentation, and further development of our dishes and seasonal offerings.
- Providing professional guidance, training, and development for employees and apprentices, as well as fostering a positive team culture.
- Actively participating in kitchen operations, buffets, events, and live cooking, as well as working closely with all relevant departments.
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