Job Description

Job Description

  • Follow recipes, portion standards, and presentation guidelines set by senior chefs.
  • Ensure mise-en-place is completed for all meal services, including chopping, marinating, and pre‑cooking ingredients.
  • Maintain cleanliness and organization of work areas, equipment, and storage spaces.
  • Uphold strict food hygiene, sanitation, and safety practices at all times.
  • Assist with stock rotation, labeling, and maintaining correct storage of ingredients.
  • Support the Chef de Partie and Demi Chef in maintaining consistency and quality.
  • Contribute to minimizing food waste and ensuring cost-effective kitchen operations.
  • Communicate effectively with team members to ensure timely service.
  • Step in to cover basic duties at other stations when required

    • Qualifications

  • Minimum 1–2 years of experience in a professional kitchen, preferably in hotels, lodges, camps, or high‑vo...

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