Support the preparation and presentation of dishes according to approved recipes, portion standards, and presentation guidelines.

Assist with mise en place preparation and ensure your assigned workstation is fully prepared before service.

Prepare ingredients, perform basic cooking tasks, and support daily kitchen operations under the guidance of senior chefs.

Ensure all food products are stored, labeled, and rotated correctly according to FIFO, HACCP, and food safety regulations.

Maintain high standards of food quality, consistency, hygiene, and cleanliness throughout all service periods.

Clean and sanitize kitchen equipment, utensils, and workstations after use.

Minimize food waste by handling ingredients carefully and reporting shortages or quality concerns promptly.

Report equipment malfunctions, maintenance requirements, or food safety concerns to the Chef de Partie.

Collaborate closely with the culinary team to ensure efficient kitchen operations and exceptional guest experiences.

Continuously develop your culinary knowledge and skills by learning from senior kitchen team members.

Culinary school enrollment, culinary diploma, or equivalent entry-level culinary training is preferred.

Passion for cooking and a genuine desire to build a professional culinary career.

Basic knowledge of food preparation, kitchen hygiene, food safety, and HACCP principles.

Experience in a hotel, restaurant, or hospitality environment is an advantage.

Positive attitude, willingness to learn, and strong attention to detail.

Ability to work effectively in a fast-paced team environment.

Flexible to work shifts, weekends, and public holidays.

HACCP certification or willingness to obtain certification.

Transportation from designated locations to work and back.

Vacation Pay.

Recognition & Performance bonuses.

Pension Plan.

Meals during your shift.

Career growth and development.

Excellent work conditions and competitive salary.