Responsibilities:

• Assist in the preparation and cooking of menu items according to recipes and standards.
• Prepare ingredients, including washing, cutting, portioning, and storing food items.
• Ensure food quality, presentation, and consistency are maintained.
• Maintain cleanliness and hygiene of kitchen workstations and equipment.
• Follow food safety procedures.
• Monitor stock levels and assist with inventory control.
• Support senior chefs during service periods and peak operating hours.
• Ensure proper storage and rotation of ingredients.
• Assist in receiving and checking deliveries.
• Perform other kitchen duties as assigned by the Head Chef or Sous Chef.

Requirements:

• Basic culinary knowledge and kitchen experience preferred.
• Ability to work in a fast-paced environment.
• Good teamwork and communication skills.
• Willingness to work shifts, weekends, and public holidays.
• Food hygiene certification.

Employment Type: Full-Time
Department: Kitchen Operations