Independent management of the kitchen station and assigned staff
Proper preparation and presentation of dishes
Working out the instructions and guidelines of the head chef together with the subordinate staff
Delegation and control of workflows and tasks to the subordinate staff
Ensuring impeccable quality of the prepared dishes
Working according to checklists, standards, and established workflows
HACCP-compliant order, storage, and cleanliness in the entire station area, including storage rooms
Buffet setup, buffet supervision, buffet dismantling & cleaning of the buffet area
Maintenance and care of work equipment and utensils
Cleaning of the work area, work equipment, and utensils
Forwarding of decision situations to the on-duty supervisor

Demi-Chef Restaurant (Hospitality) - March 2025