Job Description
Job purpose: To assist the Sous and Chef de Partie by preparing ingredients, performing basic cooking tasks, and maintaining cleanliness and organization in the kitchen, supporting smooth operations and consistent food quality
Responsibilities:
- Carry out simple cooking and seasoning as instructed;
- Follow HACCP and sanitation rules;
- Organize tools and ingredients;
- Support stock rotation (FIFO), unpack and store deliveries;
- Stand in when needed and rotate around sections;
- Learn cooking techniques;
- Cooperate with kitchen brigade and FOH when needed.
Requirements:
- Basic culinary training preferred (SPM / diploma), although on-the-job training is common;
- Knife handling, basic cooking, ingredient prep, cleanliness, inventory support, recipe adherence, and HACCP;
- 0–3 years in a commercial kitchen; entry-level but familiarity with food prep expected;
- Mandatory: local...