Key Responsibilities:
Meal Preparation: Assist the Head Chef in all aspects of daily meal preparation, including breakfast, lunch, dinner, and snacks, following established recipes and dietary guidelines.
Ingredient Management: Support with inventory management, proper storage, and handling of ingredients to minimize waste and ensure freshness. This includes washing, chopping, and preparing ingredients as needed.
Kitchen Operations: Help set up and break down kitchen stations, ensuring all necessary equipment is clean, organized, and ready for use.
Hygiene & Safety: Maintain the highest standards of cleanliness and hygiene in the kitchen area, including utensils, equipment, and workstations, in accordance with food safety regulations.
Dishwashing: Ensure all dishes, cookware, and kitchen tools are washed and stored properly after each meal.
Support & Learning: Actively assist the Head Chef during cooking sessions, demonstrating a willingness to learn new techniques, recipes, and culinary practices.