Primary Responsibilities:
- Stock up the assigned kitchen with raw materials and ingredients daily.
- Master basic cooking methods, including ingredient preparation and daily mis-en-place for the assigned station.
- Prepare food items as per standard recipe cards, maintaining portion control and minimising wastage.
- Apply necessary precautions regarding food safety and hygiene standards (HACCP).
- Clean and maintain all equipment within the food production area.
- Cooperate with staff in each section as assigned by the Executive Chef.
- Ensure the proper use of equipment and efficient completion of all tasks.
- Maintain personal grooming and hygiene standards.
- Adhere to all recipes, methods, and instructions from the Executive Chef.
- Ensure that the preparation and presentation of food complies with company standards.
- Coordinate operations with other departments to ensure operational readiness and efficient resource utilisation.
- Handle additional responsibilities as delegated by the Management.