• Setting up work, station, preparation of raw materials and execution of food menu items during operations.
• Assist with daily tasks and assignments.
• Receiving and storing of produce and ingredients in accordance with the restaurant’s best practices.
• Product labelling and storage inventory of items received as well as monitoring stock levels.
• Sterilize all kitchen equipment as well as workstation at the end of the shift.
• To study the recipe card of menu items belonging to the station assigned and ensuring the necessary equipment and materials are constantly available.
• Ensure that the station in the kitchen is kept sanitized and orderly.
• Continuously train in advance cooking techniques and expose to unfamiliar produce and ingredients.
• To execute and cook with perfection according to the Executive Chef’s recipes and specifications.
• Prepare given menus in collaboration with the restaurant team.
• Any other duties as assigned by the management or your manager.

Requirements

• Prior work experience in food preparation
• Familiar with basic cooking methods and techniques.
• Ability to multitask and prioritize tasks assigned.