A demi chef de partie, palay a crucial role in the kitchen,
preparing and cooking meals to the restaurant standard
Mentoring and leading junior kitchen staff by nurturing their skill
Ensure consistent quality in dishes and prepare top quality dishes
Managing kitchen inventory effectively, oversees the storage and usage of ingredients, minimizing waste and maintaining optimal freshness.
Coordinate with suppliers, manage orders, and keep meticulous records of inventory level
upholding kitchen hygiene and safety is essential
Maintaining cleanliness and organizing within the section, managing kitchen equipment and meeting hygiene standards
