Job Description

Key Responsibilities

  • Food Preparation:  Execute mise-en-place (chopping, prepping ingredients) and cook dishes following standardized recipes.
  • Section Management:  Manage the assigned Continental station, ensuring consistent taste, portioning, and presentation.
  • Hygiene & Safety:  Maintain clean workstations, equipment, and adhere to food safety standards.
  • Support & Collaboration:  Support Demi Chefs or Sous Chefs in daily operations and assist in other kitchen sections when needed.
  • Inventory Control:  Monitor stock levels and minimize wastage.

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