Responsibilities (Key Result Areas & Activities)
· Preparing and cooking food to the required standard and specifications.
· Ensuring that all food is cooked and presented to a high quality.
· Monitoring food wastage and implementing strategies to reduce waste.
· Maintaining a clean and organized kitchen environment, ensuring that all health and safety standards are met.
· Ordering and managing stock levels for the kitchen.
· Ensuring that all food is stored correctly, with proper labeling and rotation procedures.
· Assisting Sous Chef or Head Chef with any other tasks as required.
