Job Duties

• Prepare, cook dishes in accordance with established recipes and standards specific menus
• Assist Head Chef and Sous Chef in menu planning to develop new dishes and menus.
• Assist with inventory and managing of supplies
• Maintain safety and cleanliness in the kitchen
• Ensure quality control and presentation of all food items
• Ensure proper handling and storage of all food items in accordance with restaurant standards and sanitation / health regulations
• Carry out ad-hoc duties as assigned by chef

Requirements

• Minimum 2 years of workingexperience in similar capacity
• Team player and with a positive attitude
• Able to work in a fast-paced environment
• Ability to work under pressure ina fast-paced environment