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Responsibilities Prepare food: Prepare food for their assigned station, such as sauces, fish, or vegetables Ensure quality: Ensure that dishes are prepared consistently and to a high standard Mentor junior chefs: Teach junior chefs culinary techniques and help them develop their skills Maintain kitchen: Keep the kitchen clean and operational, including cleaning equipment and ordering supplies Adhere to health and safety standards: Ensure that health and hygiene protocols are followed Help with menu development: Assist the head chef in creating new menu items