Malik Kamara

Section Management: Oversee the daily operations and preparation of a designated culinary station.

Menu Execution: Prepare, cook, and plate dishes according to the establishment's recipes and high standards.Quality Control: Ensure all food leaving the station is consistent, visually appealing, and cooked to proper temperatures.

Team Leadership: Supervise, train, and guide junior staff like Commis Chefs and Demi-Chefs.Inventory & Waste Control: Monitor stock levels, manage ingredients to prevent spoilage, and report ordering needs to the Head Chef.

“Am responsible for managing a hot and cold section of the kitchen, preparing and presenting high-quality dishes, supervising junior staff, and ensuring consistency, hygiene, and smooth kitchen operations.”