The bold strokes of the work involved are as follows:
- learning the ideology of cuisine at Nouri
- supporting the executive chef and the team in the operations' management of the kitchen at Nouri
- learning and executing as instructed - the tasks allocated by the executive chef
- learning to prepare for, cook and execute dishes allocated to you by the executive chef.
- taking charge of the team in accordance with the direction of the executive chef
- Prepare daily mise-en-place.
- Maintain standard cleanliness and sanitation in all kitchen areas.
- Minimise food wastage.
- Ensure sufficient stocks in storage and inform superior for replenishment.
