Assist in the preparation and cooking of Continental dishes as per standardized recipes and presentation guidelines.
Handle daily mise-en-place, including cutting, chopping, portioning, marination, and preparation of ingredients.
Ensure consistency in taste, quality, portion size, and presentation of all food items.
Operate kitchen equipment safely and efficiently.
Maintain cleanliness and hygiene of the kitchen, workstation, utensils, and equipment.
Follow FIFO (First In, First Out) and proper food storage practices.
Monitor stock levels of kitchen ingredients and inform the senior chef about shortages.
Minimize food wastage and ensure optimum utilization of ingredients.
Follow food safety, personal hygiene, grooming, and sanitation standards.
Coordinate with other kitchen team members to ensure timely order preparation and smooth service operations.
Follow instructions from senior chefs and assist in daily kitchen closing and opening procedures.
Maintain proper temperature control and storage of raw and cooked food.
Report any equipment malfunction, food quality concerns, or operational issues to the reporting manager.