Key Responsibilities
Food Preparation : Wash, peel, chop, portion, and season ingredients accurately.
Cooking & Plating : Prepare continental dishes (e.g., soups, steaks, and sandwiches) under the supervision of a Chef de Partie or Sous Chef.
Station Management : Ensure high-quality plating, organize workstations, and maintain appropriate food temperatures.
Hygiene & Compliance : Strictly adhere to food safety and sanitation guidelines like HACCP.
Inventory & Waste : Rotate stock using FIFO (First-In, First-Out) methods, minimize food wastage, and assist in daily stock takes.
Requirements :
Experience : Typically 1 to 3+ years of experience in a qualified continental kitchen or cafe setting.
Skills : Solid knife skills, knowledge of western cooking techniques, and solid attention to detail.