Food Preparation: Prepare, cook, and present dishes according to restaurant recipes and quality standards.
Station Management: Maintain mise-en-place, sanitation, and cleanliness of designated work areas.
Inventory Control: Assist with accepting deliveries, managing food stocks, and reducing waste.
Operational Support: Collaborate with the team during busy periods to ensure, efficient, and timely service.
Compliance: Adhere to all health, safety, and food hygiene regulations.
Qualifications & Skills
Experience: Previous experience as a commis chef or in a similar professional kitchen environment is required.
Skills: Strong culinary skills, ability to work under pressure, multitasking abilities, and a strong sense of teamwork.
Knowledge: Understanding of food hygiene standards, such as HACCP.
Education: A culinary diploma or equivalent vocational training is often preferred.
Physical Requirements
Ability to stand for long periods, lift heavy items (up to 50 lbs / 23 kg), and work in a fast-paced, sometimes hot environment.