About this role
Main Duties & Responsibilities:
- Prepare, season, and cook menu items according to approved recipes and presentation standards.
- Maintain cleanliness, sanitation, and organization of workstations, equipment, utensils, and storage areas.
- Assemble and disassemble assigned stations before and after service.
- Monitor station inventory levels and ensure proper storage and handling of food products to minimize waste and contamination.
- Complete daily production requirements as directed by the Outlet Chef.
- Prepare special dietary meals according to established guidelines.
- Operate kitchen equipment and tools safely and efficiently.
- Ensure consistency in food quality, portion control, taste, and presentation.
- Follow all food safety, hygiene, and sanitation standards.
- Maintain a valid Medical Health Certificate.
- Perform additional duties as assigned to support kitchen operations
Required Qualifications:
- Minimum High school diploma or equivalent vocational training
- Basic culinary knowledge preferred
- Ability to rotate between cook stations in same or another kitchen
- Food Handler’s Certificate
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