About The Role

Setting up work, station, preparation of raw materials and execution of food menu items during operations.
Assist with daily tasks and assignments.
Receiving and storing of produce and ingredients in accordance with the restaurant’s best practices.
Product labelling and storage inventory of items received as well as monitoring stock levels.
Sterilize all kitchen equipment as well as workstation at the end of the shift.
To study the recipe card of menu items belonging to the station assigned and ensuring the necessary equipment and materials are constantly available.
Ensure that the station in the kitchen is kept sanitized and orderly.
Continuously train in advance cooking techniques and expose to unfamiliar produce and ingredients.
To execute and cook with perfection according to the Executive Chef’s recipes and specifications.
Prepare given menus in collaboration with the restaurant team.
Any other duties as assigned by the management or your manager.
Prior work experience in food preparation
Familiar with basic cooking methods and techniques.
Ability to multitask and prioritize tasks assigned.

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