Responsibilities:
Assist in the preparation and cooking of hot dishes including meats, vegetables, sauces, and soups
Perform mise en place duties such as chopping, marinating, and portioning ingredients
Follow recipes and instructions from senior chefs to ensure consistency and quality
Maintain cleanliness and hygiene of workstations in accordance with HACCP and kitchen SOPs
Monitor food storage and rotation to minimize waste and ensure freshness
Operate kitchen equipment safely and report any malfunctions
Support plating and presentation of dishes during service
Participate in kitchen briefings, training, and cross-station learning
Assist in receiving and organizing kitchen supplies and ingredients
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