Job Description :Job Title: A la Carte ChefDepartment: Kitchen / CulinarReports To: Sous Chef / Head Chef / Executive ChefLocation: Restaurant, Hotel, Resort, Cruise Ship, etc.Salary Range: Mid to high tier, depending on location and experienceKey Responsibilities:Prepare and cook à la carte dishes according to the menu and restaurant standardsEnsure each dish is freshly made with attention to presentation, flavor, and portion sizeCustomize dishes based on guest preferences or dietary needsMaintain efficiency during busy service times without compromising qualityKeep the à la carte kitchen area clean, organized, and well-stockedCollaborate with senior chefs on menu development and seasonal updatesRequirementsRequirements:Minimum of 3 years of experience and skills in A la carte cooking and platingStrong attention to detail with high standards for flavor and aestheticsAbility to manage time effectively and multitask in a fast-paced environmentFamiliarity with modern cooking techniques and kitchen equipmentCreative mindset for developing and presenting dishesAbility to perform under pressure during peak service hoursExcellent teamwork and communication abilities
