The successful candidate will support the kitchen team in food preparation, cooking, and maintaining high standards of food quality, hygiene, and presentation. The ideal candidate must demonstrate a strong willingness to learn, take instructions, work collaboratively, and grow within a professional kitchen environment.
KEY RESPONSIBILITIES
Assist in the preparation and cooking of meals in line with established recipes and standards.
Carry out basic food preparation, including washing, peeling, chopping, cutting, and portioning ingredients.
Assist Chef de Partie and senior kitchen staff with daily kitchen operations.
Ensure ingredients and kitchen stations are properly prepared before service (mise en place).
Maintain cleanliness and organisation of workstations, kitchen equipment, and storage areas.
Ensure proper food handling, storage, labelling, and stock rotation.
Adhere strictly to food safety, hygiene, and sanitation standards.
Assist with monitoring stock levels and minimising food wastage.
Follow instructions and recipes accurately to ensure consistency in food preparation and presentation.
Work collaboratively with other kitchen team members to ensure efficient service delivery.
REQUIREMENTS & QUALIFICATIONS
Minimum of 1 - 2 years' experience in a professional kitchen or similar food service environment.
Culinary training or certification is an added advantage.
Basic knowledge of cooking techniques, ingredients, and food preparation methods.
Good understanding of kitchen hygiene, food safety, and sanitation practices.
Ability to follow instructions and work effectively under supervision.
Strong willingness to learn, develop culinary skills, and take on new responsibilities.
Good communication, teamwork, and organisational skills.
Ability to work in a fast-paced kitchen environment and under pressure.
Must be hardworking, punctual, disciplined, and attentive to detail.