Responsibilities:
Prepare all mise en place according to given standards
Prepare ingredients and food strictly according to recipes provided
Ensure that established hygiene and safety procedures are enforced
Cultivate and maintain a healthy restaurant environment
Any other ad-hoc tasks assigned by the Head Chef
Requirements:
At least 2 years of Culinary experience is required
A good team player who works well with others
Willing to work shifts, weekends and Public Holidays
Our Benefits:
Medical and dental benefits
44 hour work week (Any hours worked in excess will be entitled to 1.5x overtime pay)
5 day work week
10 days annual leave (with a 1-day increment per year to a maximum of 14 days)
Meals provided
Good career progression
Dining benefits
