Key Responsibilities:
Prepare and cook continental dishes such as pastas, grilled items, sauces, soups, and salads.
Ensure mise en place is ready for all meal periods.
Follow recipes, portion control, and plating standards.
Maintain cleanliness and organization in the workstation.
Ensure food items are stored properly and labeled accurately.
Assist senior chefs during service and training of junior staff.
Operate kitchen equipment safely and maintain it in good working condition.
Ensure food safety and sanitation standards (HACCP compliance).
Control food wastage and maintain quality and presentation consistency.