Control the plating line (Coordinate multiple plates simultaneously) Call plates during service (I.e times) Coordinate timing & communicate with hot and cold kitchen Ensure plating diagrams are followed Attention to Detail The candidate must demonstrate exceptionalprecision. OperationalResponsibilities The Plating Coordinator must:Control the plating line (Coordinate multiple plates simultaneously) Call plates during service (I.e times) Coordinate timing & communicate with hot and cold kitchen Check final quality before dispatch Ensure plating diagrams are followed Maintain precision under pressure FundamentalPlating PrinciplesAttention to Detail The candidate must demonstrate exceptionalprecision. This Includes:Correct portion size on every plate Clean plate rims (no smudges or drips) Perfect garnish placement Consistent spacing between components Accurate plating according to specification Precision Plating Tools The candidate must be comfortable workingwith professional plating tools.Required Tool Skills Include:Squeeze bottles for sauces, oils, and purées Offset plating spoons for quenelles and controlled placement Fine plating tweezers for herbs and micro-garnishes Ring moulds for structured plating Palette knives for smooth spreads or purées Small ladles and pipettes for controlled sauce application SauceControl & Application A plating coordinator must understand howsauces affect presentation.Skills Include:Controlled sauce placement Even distribution No excessive pooling Correct viscosity for plating Consistent patterns when using squeeze bottles VisualBalance & Composition This Includes:Balanced placement of protein, starch, and garnish Maintaining negative space Consistent height and structure Avoiding overcrowding Creating visual flow across the plate Consistency Across Multiple Plates The Coordinator Must Ensure:Every plate looks identical Portion size remains consistent Garnish placement is standardised Sauce patterns remain uniform Cleanliness & Plate Discipline Five-star level plating requires strictcleanliness.The Chef Must:wipe rims before service remove spills immediately ensure no fingerprints on plates maintain clean plating surfaces GeneralAny other reasonable task that may be required by Top Management Qualifications Grade 12. Certificate in Patisserie & Food Prep. Computer Literacy. Experience Requirements 2 Years experience Fine dining restaurants Tasting menu kitchens High end dining restaurant -five star environments Airline catering or luxury hospitality KeyTraitsStrong Candidates Will Show:extreme attention to detail calmness under pressure visual creativity with discipline excellent organisation strong communication with kitchen teams #J-18808-Ljbffr