Job Description

Key Responsibilities:

Food Preparation:

Chop, slice, wash, and prepare ingredients; cook basic items like eggs, bacon, vegetables, and pasta; prepare salads and sandwiches.

Cooking & Execution:

Cook dishes according to standard recipes, ensuring quality, taste, temperature, and visual appeal.

Hygiene & Safety:

Maintain a spotless workstation, follow HACCP/food safety standards, and adhere to health regulations.

Stock & Inventory:

Monitor stock levels, requisition supplies, accept deliveries, and store items properly.

Team Support:

Assist senior chefs (Chef de Partie, Sous Chef), support the team during service, and potentially train junior staff.

Organization:

Ensure all mise en place is ready, stations are stocked and clean, and cleaning schedules are completed.
Essential Skills & Qualifications:

Culinary fundamentals and knife skills. Knowledge of food safety and sanitation. Ability to multitask and work under pressure. Strong communication and teamwork. Often requires previous kitchen experience (e.g., 1-4 years in a quality establishment). Passion for culinary arts and a strong willingness to learn.
Work Environment:

Busy, fast-paced kitchen environment. Flexible shifts, including nights, weekends, and holidays. Physical demands include standing, walking, and lifting.
Job Types: Full-time, Permanent

Pay: ?15,000.00 - ?23,000.00 per month

Benefits:

Food provided
Work Location: In person