Station Management: Overseeing a designated section (fish, sauces, sauté, etc.) to ensure consistent, high-quality food production.
Cooking & Preparation: Preparing, cooking, and presenting dishes according to menu specifications and company standards.
Supervision: Training and motivating junior staff, including Commis Chefs and kitchen porters.
Inventory Control: Monitoring stock levels, ordering supplies, and reducing waste to keep within budget.
Food Safety: Strictly adhering to food hygiene regulations (e.g., HACCP/FSSAI), maintaining a clean, safe, and organized workstation.