Key Responsibilities Assist in preparing and presenting dishes in your section primarily focused on Continental cuisine Italian French Mediterranean etc Ensure all food preparation meets quality standards and hygiene regulations Support the Chef de Partie in managing mise en place and daily operations of the section Maintain cleanliness and organization in your work area at all times Follow recipe standards and contribute ideas for menu improvements Help manage food stock levels and reduce wastage Cooperate with other kitchen sections to ensure smooth service Follow proper food safety and sanitation procedures HACCP or similar standards Train and mentor junior staff or Commis chefs as needed Requirements Previous experience in a professional kitchen preferably with exposure to Continental cuisine Culinary diploma or equivalent training is preferred Basic knowledge of European cooking techniques and ingredients Strong knife skills and attention to detail Ability to work under pressure in a fast-paced kitchen Good communication and teamwork skills Willingness to learn and grow within the kitchen team Flexibility to work shifts including weekends and public holidays Preferred Skills Experience with a la carte and banquet service Understanding of portion control and food cost management Passion for European gastronomy and a willingness to innovate Ability to multitask and stay organized during busy service hours Job Type Full-time Pay 22 000 00 - 28 000 00 per month Perks Health insurance Provident Fund Work Location In person