Responsibilities
- Manage and oversee a specific section of the kitchen, ensuring smooth and efficient operations during service; as per Sous Chef and Head Chef guidance.
- Prepare, cook, and present dishes according to the restaurant’s standards, recipes, and the Paris Society concept and LUURA brand standards.
- Ensure consistent portion control, quality, and presentation of all dishes prepared in the assigned section.
- Ensure proper mise en place preparation for the assigned station prior to service.
- Check all dishes leaving the section to ensure they meet presentation, taste, and temperature standards.
- Supervise, guide, and train Commis Chefs and junior kitchen staff working within the assigned section.
- Maintain high standards of hygiene, cleanliness, and food safety, ensuring full compliance with HACCP regulations.
- Ensure proper food labeling, storage, and stock rotation (FIFO) in accordance with food safety standards of Luura.
- Monitor stock levels, assist with ordering supplies, and support food cost control while minimizing food waste.
- Coordinate closely with the Chef de Partie and Sous Chef to ensure smooth kitchen operations and efficient service.
- Ensure all kitchen equipment is used correctly and maintained in good working condition.
- Ensure that all dishes are prepared and served accurately and on time during service.
- Ensure the assigned workstation is cleaned, organized, and prepared for the next shift.
- Provide support to other kitchen sections when required to ensure smooth overall kitchen operations.
Requirements
- Strong understanding of culinary techniques, international cuisine, and food safety regulations
- Ability to perform efficiently in a high-pressure, fine-dining environment
- Ability to deliver consistency with a creative mindset and strong attention to detail
- Ensure every plate reflects the concept and provides a memorable dining experience for guests
