Le poste
0301Manage and oversee a designated kitchen section during preparation and service.
02Prepare and present authentic Peruvian dishes following standardized recipes and presentation guidelines.
03Master traditional Peruvian cooking techniques, including ceviche, tiraditos, anticuchos, causas, lomo saltado, arroz dishes, and seafood specialties.
04Ensure all food is prepared to the highest standards of quality, consistency, and freshness.
05Maintain excellent mise en place and ensure the station is fully prepared before each service.
06Monitor food quality, portion control, and minimize waste.
07Ensure compliance with HACCP, food safety, and hygiene regulations.
08Assist with receiving, storing, and rotating stock using FIFO procedures.
09Support inventory control and communicate ordering requirements to the Sous Chef.
10Supervise, train, and mentor Commis Chefs and junior kitchen staff.
11Work collaboratively with the kitchen team to ensure efficient service during busy periods.
12Maintain cleanliness and organization of the assigned section and kitchen equipment.
13Contribute creative ideas for seasonal menus and new Peruvian-inspired dishes.
14Ensure proper handling of seafood, meats, and fresh produce.
15Follow company standards, recipes, and operational procedures at all times.
16Assist with kitchen opening and closing duties.
17Maintain a positive, professional, and team-oriented attitude.
