Assist in the preparation and cooking of dishes as per standard recipes.

·        Perform mise en place efficiently before service.

·        Follow instructions from the Chef de Partie and Sous Chef.

·        Ensure consistency in food quality and presentation.

·        Maintain cleanliness and organization of the workstation.

·        Adhere to food safety, hygiene, and HACCP standards.

·        Properly store food items following FIFO procedures.

·        Assist in checking the quality and freshness of ingredients.

·        Support kitchen operations during busy service periods.

·        Use kitchen equipment safely and report any faults.

           Carry out any duties assigned by senior chefs or kitchen management.

·        Assist in banquets, buffets, and special events.

·        Support other kitchen sections when required.

·        Participate in training and skill development programs.

·        Help reduce food waste and maintain cost control measures.

·        Adapt to flexible duties based on operational needs.