Onboarding & Induction: Lead the culinary onboarding process for new hires (such as Chefs de Partie, Commis, and Pastry staff), guiding them through the company culture, kitchen safety, and basic skills.
Recipe & Technique Training: Train kitchen staff on core menu recipes, specific cooking techniques, food prep rules (mise en place), and strict portion control.
SOP Instruction: Teach and enforce corporate operational standards, including food hygiene regulations (HACCP/Halal guidelines), kitchen waste management, and equipment operations.
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