Catering Chef De Partie (Maldives, MV)

Operate a dedicated kitchen station in a catering environment, managing everything from ingredient preparation and cooking to food serving. Ensure dishes match established recipes and culinary standards for quality, presentation, and consistency. Oversee inventory control, ordering, stock rotation, and equipment maintenance, while supervising and training junior cooks. Contribute to recipe development, menu planning input, and continuous improvement, while adhering to health and safety and food safety requirements.