The rolse will require the following:
Section Management: Own daily operations, prep lists (mise en place), and food execution for an assigned station.
Quality Control: Ensure every dish matches strict standards for flavor, presentation, portion control, and consistency.
Staff Supervision: Train, mentor, and guide junior chefs and commis chefs working on the line.
Stock & Waste Control: Monitor inventory levels, handle ordering, manage stock rotation, and minimize food waste.
Safety & Hygiene: Enforce food safety regulations, cleaning schedules, and HACCP compliance in the section.
Kitchen Communication: Coordinate smoothly with other station chefs, the Sous Chef, and Head Chef during busy services.

Key Skills Needed
Culinary Expertise: Advanced knife skills, deep knowledge of cooking techniques, and menu item awareness.
Leadership: Ability to stay calm under pressure and lead a team during peak service hours.
Organization: Solid time management to prep efficiently and hit strict service deadlines.

📌 Senior Cdp Parkville
🏢 Residence at the potter - Agree to Agree
📍 Parkville