Job Description

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Job Title: A la Carte Chef
Department: Kitchen / Culinar
Reports To: Sous Chef / Head Chef / Executive Chef
Location: Restaurant, Hotel, Resort, Cruise Ship, etc.
Salary Range: Mid to high tier, depending on location and experience
Key Responsibilities:
Prepare and cook a la carte dishes according to the menu and restaurant standards
Ensure each dish is freshly made with attention to presentation, flavor, and portion size
Customize dishes based on guest preferences or dietary needs
Maintain efficiency during busy service times without compromising quality
Keep the a la carte kitchen area clean, organized, and well-stocked
Collaborate with senior chefs on menu development and seasonal updates
Requirements
Requirements:
Minimum of 3 years of experience and skills in A la carte cooking and plating
Strong attention to detail with high standards for flavor and aesthetics
Ability to manage time effectively and multitask in a fast-paced environment
Familiarity with modern cooking techniques and kitchen equipment
Creative mindset for developing and presenting dishes
Ability to perform under pressure during peak service hours
Excellent teamwork and communication abilities