Reports to: Unit Manager/Head chef
Responsibilities:
- Prepare and cook food according to recipes and menu requirements, ensuring consistency and quality.
- Ensure food is prepared and presented to a high standard, visually appealing and appetizing.
- Maintain a clean and hygienic kitchen environment, adhering to food safety and sanitation procedures.
- Follow established kitchen protocols, including food handling, storage, and disposal guidelines.
- Work efficiently and effectively to meet service deadlines, managing time and resources wisely.
- Collaborate with other kitchen staff, including chefs, cooks, and kitchen assistants, to ensure smooth service operations.
- Continuously improve cooking skills and knowledge, staying up-to-date with culinary trends and techniques.
- Assist in menu planning, recipe development, and kitchen operations improvement.
- Maintain accurate records of food production, inventory, and waste management.
- Participate in kitchen meetings, training sessions, and performance evaluations.
- Any other ad-hoc duties assigned by Reporting manager.
Qualifications:
- At least 1 year of experience in cooking or a related field
- Basic knowledge of food safety and handling practices
- Ability to work in a fast-paced environment and prioritize tasks effectively
- Excellent teamwork and communication skills
- Familiarity with kitchen equipment and utensils
