Primary Responsibilities:
- Food Preparation: Prepare and cook menu items according to established recipes, portioning, and plating standards.
- Mise en Place: Ensure all mise en place is completed efficiently and accurately for assigned section.
- Workstation Management: Maintain cleanliness and organization of workstations, adhering to hygiene, safety, and sanitation standards.
- Assistance and Support: Assist senior chefs in daily kitchen operations and service preparations.
- Service Execution: Support the smooth flow of service, particularly during peak periods, by executing assigned tasks with precision and consistency.
- Cleaning and Maintenance: Participate in regular cleaning schedules and kitchen deep-cleaning routines.
Requirements:
- Education and Experience: A Certificate in Culinary Skills or equivalent qualification, with preferably 1 year of experience in a professional kitchen in Western Cuisine.
- Knowledge, Attitude, and Teamwork: Basic knowledge of culinary techniques, a positive attitude with a willingness to learn, and the ability to work independently and as part of a team.
