Pre Opening Team

Food Preparation and Production:

• Master the preparation and cooking of dishes according to the restaurant's recipes and standards.
• Ensure the consistent presentation and quality of all dishes leaving the assigned station.
• Maintain a clean and organized workstation.
• Assist in the creation of new menu items and specials.

Inventory and Cost Control:

• Manage food supplies to maintain adequate stock levels.
• Minimize food waste and spoilage by following proper storage and rotation practices.
• Assist in recipe costing and portion control.

Kitchen Hygiene and Safety:

• Strictly adhere to food safety and hygiene regulations.
• Maintain a sanitized workstation and equipment.
• Proactively identify and report any potential hazards within the kitchen environment.

Staff Management:

• Train and supervise Commis Chefs (junior chefs) within the assigned section.
• Delegate tasks effectively and foster a positive learning environment.

Teamwork and Communication:

• Collaborate effectively with other CDPs, kitchen staff, and front-of-house personnel.
• Clearly communicate and coordinate with the Sous Chef/Head Chef throughout the service.