Food Preparation: Prepare and cook dishes for your designated station, following recipes and presentation standards.
Section Management: Organize and oversee your station, delegate tasks, and ensure smooth workflow during service.
Quality Control: Check the quality, taste, and presentation of all dishes before they leave the kitchen.
Teamwork: Work closely with the Sous Chef and Head Chef to deliver menu items consistently.
Hygiene & Safety: Maintain strict hygiene, cleanliness, and food safety standards.

Job Tags: Κρήτη, Χανιά

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