Job Description

• Key Responsibilities:
• Food Preparation :
• Assist in the preparation of ingredients and mise en place for various dishes, focusing on Continental cuisine (European, Mediterranean, etc.).
• Handle, store, and prepare food in accordance with hygiene and safety standards.
• Prepare sauces, soups, salads, pastas, meats, seafood, and other Continental dishes as directed by senior chefs.
• Follow the daily prep lists and ensure all tasks are completed on time.
• Cooking and Presentation :
• Cook food items according to recipe and restaurant standards.
• Ensure food presentation is consistent, attractive, and aligned with the restaurant's standards.
• Follow portion control guidelines and minimize food wastage.
• Assist with plating dishes as required.
• Station Management :
• Take responsibility for a specific station (e.g., grill, saute, pasta, pastry) in the kitchen.
• Maintain cleanliness and organization of the station throughout the shift.
• Monitor the freshness of ingredients and notify senior chefs when stock needs replenishing.
• Health and Safety Compliance :
• Ensure all food preparation and storage areas meet health and safety regulations.
• Adhere to all hygiene standards, including proper handling, cleaning, and sanitizing of kitchen tools and surfaces.
• Follow proper food storage practices to avoid contamination or spoilage.
• Team Collaboration :
• Work closely with other kitchen staff to ensure smooth operations and timely service.
• Take direction from senior chefs and contribute to the training and development of junior kitchen staff.
• Be willing to learn and take on new tasks, showing initiative in improving skills and knowledge.
• Quality Control :
• Help monitor food quality throughout the preparation and cooking process.
• Ensure that dishes are cooked to the correct level and meet the desired standards of taste, texture, and presentation.
• Inventory Management :
• Assist in managing kitchen inventory by tracking supplies and reporting stock needs to the Head Chef.
• Participate in regular stock-taking and ensure the proper rotation of ingredients (FIFO: First In, First Out).

Job Type: Full-time

Pay: ?18,000.00 - ?22,000.00 per month

Schedule:

• Day shift

Work Location: In person