Job Responsibilities
- Assist the Chef de Partie and Head Chef in the daily kitchen operations and food preparation.
- Prepare and cook food according to recipes, menu specifications, and established quality standards.
- Ensure consistency in food taste, presentation, portion sizes, and quality.
- Prepare ingredients, including washing, cutting, marinating, portioning, and storing food items.
- Maintain cleanliness and hygiene in the kitchen, including workstations, cooking equipment, utensils, and storage areas.
- Ensure compliance with food safety, hygiene, and workplace safety standards.
- Monitor food stock levels, check ingredient quality and freshness, and report shortages to the supervisor.
- Assist with receiving, storing, and rotating food supplies according to the first-in, first-out (FIFO) system.
- Minimise food wastage and assist in controlling food costs through proper ingredient handling and portion control.
- Ensure food is prepared and served within the required time during service periods.
- Assist in developing and preparing menu items, daily specials, and seasonal dishes as required.
- Coordinate with other kitchen team members to ensure smooth and efficient kitchen operations.
- Ensure all kitchen equipment is used properly and report any malfunction or maintenance issues to the supervisor.
- Follow instructions from the Chef de Partie, Sous Chef, and Head Chef to maintain kitchen standards.
- Perform other kitchen-related duties as assigned by management.
