Key Responsibilities:
Assist in the preparation and cooking of food as per standard recipes
Perform basic cutting, chopping, marination, and mise en place
Ensure food quality and presentation standards are maintained
Follow instructions from senior chefs (CDP / Sous Chef)
Maintain cleanliness and hygiene as per food safety standards
Proper storage of food items and ingredients (FIFO method)
Assist in receiving and checking kitchen supplies
Support bulk cooking operations (if applicable, for corporate catering / outdoor service)
Ensure proper use of kitchen equipment and report any issues
Minimize wastage and control portion sizes
Required Skills & Qualifications:
Basic knowledge of cooking techniques and kitchen operations
Diploma or certification in Hotel Management / Culinary Arts (preferred)
Ability to work in a fast-paced environment
Team player with a positive attitude
Basic understanding of food safety and hygiene standards
Willingness to learn and grow in the kitchen