COOK

• Set up the kitchen to ensure smooth meal preparation
• Prepare simple dish components by chopping vegetables, cutting meat, and making sauces according to menu specifications
• Follow instructions from the Head Chef and report progress regularly to ensure alignment with kitchen standards
• Maintain food preparation and storage areas to comply with health and safety standards
• Clean preparation areas thoroughly and manage leftover food responsibly to maintain hygiene and reduce waste
• Stock inventory and supplies accurately to support uninterrupted kitchen operations
• Communicate clearly and coordinate tasks effectively with team members to enhance kitchen efficiency
• Manage multiple tasks simultaneously to meet kitchen demands and maintain timely meal service

Requirements
Certificate in culinary arts or related field

Minimum of 5 years’ experience in the food and beverage industry

In-depth knowledge of restaurant best practices and cooking methods
Excellent communication and organizational skills

Aptitude for multi-tasking

Ability to work cooperatively and efficiently in a team