Aziz Ouarzani

• Night Coach / Lead Close

Line Cook

Prepare basic components of each dish on the menu, using the proven recipes

• Help the Sous Chef and Chef de Cuisine to develop new dishes and menus
• Manage ingredients that should be frequently available on a daily basis
• Ensure adherence to all relevant health, safety and hygiene standards.

• Prepare, cook and present dishes
• Manage and train any Demi Chefs de Partie or Commis
• Help the Sous Chef and Chef de Cuisine to develop new dishes and menus
• Ensure that the entire team has high standards of food hygiene and follows the health and safety rules.

• Implement all of the rules of HACCP
• Cook, store, preserve, maintain temperatures and sanitization, etc
• Help the cooks in the kitchen with their preparation of menu items for a la carte service, buffet and banquet dishes.

• Prepare basic components for dishes on an a la carte menu
• Work on the kitchen line preparing dishes from the hot section
• Ensure dishes leave the kitchen at correct temperatures and with the appropriate garnishes and decoration
• Maintain working area sanitary and in accordance with food safety guidelines.

line cook

• Assist Sous Chef and Chefs de Partie with their different duties, working in food preparation for the cold and hot sections of the kitchen
• Prepare basic ingredients, such as vegetable and meat preparation, applying the appropriate seasoning and marinating meats when required
• Assist chefs on the kitchen line with preparation of dishes, under their direction.

• Assist Sous Chef and Chefs de Partie with their different duties, working in food preparation for the cold and hot sections of the kitchen
• Prepare basic ingredients, such as vegetable and meat preparation, applying the appropriate seasoning and marinating meats when required
• Assist chefs on the kitchen line with preparation of dishes, under their direction.