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Key Responsibilities:
Assist in preparing ingredients (cutting, chopping, peeling, marinating) as per continental cuisine standards.
Support chefs in cooking or plating under supervision.
Maintain cleanliness of kitchen areas, equipment, and utensils.
Ensure timely availability of ingredients and mise en place.
Follow food safety and hygiene protocols (FSSAI standards).
Wash and store kitchen equipment properly.
Dispose of waste and expired items as per SOP.
Refill kitchen supplies and ingredients as needed.
Assist during service hours to ensure smooth kitchen flow.
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