* Demonstrated proficiency across multiple kitchen stations (e.g., hot line, prep, cold larder, pastry, and specialized stations).
* Strong understanding of flavor profiles, dish execution, speed ofservice, and quality control during peak operational hours.
Strict Operational & Safety Compliance.
* Rigorous adherence to HACCP (Hazard Analysis and Critical Control Points) guidelines, food safety codes, and hygiene standards.
* Consistent execution of standardized recipes, portion controls, and kitchen opening/closing checklists.
Kitchen Leadership & Teamwork.
* Proven ability to work effectively under intense pressure, maintaining calm and clear communication on the line.
* Experience mentoring junior cooks, enforcing kitchen etiquette, and ensuring seamless service between the back-of-house (BOH) and front-of-house (FOH).
Resource & Inventory Management.
* Skilled in minimizing food waste, managing station prep lists efficiently, and maintaining proper rotation protocols (FIFO – First In, First Out).
