Job Description

Key Responsibilities

Food Preparation:

Washing, peeling, cutting ingredients; measuring and mixing; preparing garnishes; cooking simple dishes as directed.

Kitchen Operations:

Following opening/closing procedures, monitoring stock, labeling food, assisting with deliveries, and ensuring proper food storage.

Hygiene & Safety:

Maintaining clean workstations, adhering to HACCP and sanitation standards, cleaning equipment, and handling food safely.

Team Support:

Assisting Chef de Partie and senior chefs, learning recipes, controlling waste, and working collaboratively.

Inventory Management:

Taking inventory, reporting supply needs, and ensuring proper stock rotation.
Essential Skills & Qualifications

Basic culinary fundamentals and food handling knowledge. Familiarity with kitchen equipment and basic cooking techniques. Strong communication, teamwork, and attention to detail. High school diploma or culinary certification often preferred. Physical ability to stand, lift, and perform repetitive tasks.
Job Type: Permanent

Pay: ?10,000.78 - ?20,000.00 per month

Benefits:

Food provided Health insurance
Work Location: In person