Food Preparation & Production
- Perform basic and intermediate food preparation tasks as assigned by the Cook, Pastry Chef, or immediate supervisor.
- Assist in the preparation of hot and cold dishes, as well as pastries, desserts, breads, cakes, and other baked products according to standard recipes.
- Follow standard recipes, portion control guidelines, and quality standards to ensure consistency in food preparation and presentation.
- Prepare mise en place before service to ensure station readiness and efficient kitchen operations.
- Assist in food plating, garnishing, and finishing during service while maintaining presentation standards.
- Measure, mix, portion, and prepare ingredients accurately for both kitchen and pastry production.
- Support daily food production and perform other duties related to the role as assigned by the immediate superior.
Station & Equipment Management
- Set up, organize, and maintain cleanliness of the assigned workstation throughout each shift.
- Assist with station breakdown, cleaning, and end-of-day closing procedures.
- Ensure all kitchen tools and equipment are cleaned, stored properly, and used safely.
- Report any equipment malfunctions or maintenance requirements promptly.
Food Safety & Sanitation
- Comply with all HACCP, EHS, and company food safety standards.
- Practice proper food handling, storage, labeling, and inventory rotation using FEFO (First Expired, First Out) and FIFO (First In, First Out) principles.
- Complete temperature logs, cleaning checklists, and food preparation records accurately.
- Maintain a clean, hygienic, and organized work environment at all times.
Teamwork & Communication
- Work collaboratively with the Cook and other Back of House (BOH) team members to ensure efficient kitchen operations.
- Respond promptly to instructions during food service and shift briefings.
- Communicate equipment issues, inventory shortages, or food quality concerns to the immediate supervisor in a timely manner.
Learning & Development
- Participate in operational briefings and training sessions.
- Demonstrate initiative in developing culinary skills and supporting a positive team culture.
- Stay informed on dietary requirements and food handling protocols, including gluten-free, vegan, vegetarian, and allergen-safe preparation practices.
Educational & Technical Requirements
- Education: Graduate of a Culinary Arts, Food Technology, Hotel & Restaurant Services vocational program, or equivalent secondary qualification.
- Certification: Food Safety and HACCP certification (e.g., ServSafe or equivalent) is an advantage.
- Experience: Minimum of 1–2 years of experience in a professional kitchen, restaurant, café, hotel, or food service establishment.
- Experience in hot kitchen, cold kitchen, pantry, or baking/pastry operations is an added advantage.
- Basic knowledge of food safety standards, kitchen equipment, and inventory rotation procedures.
