Key Responsibilities:

• Prepare and cook continental dishes to the highest standards.
• Assist the Chef de Partie in managing daily kitchen operations.
• Ensure mise en place is ready for service.
• Follow recipes and presentation specifications as directed.
• Maintain cleanliness and hygiene in all kitchen areas in compliance with food safety standards.
• Assist in inventory control, stock rotation, and proper storage of food.
• Ensure minimal wastage and proper portion control.
• Collaborate with the team to develop new menu items and specials.
• Maintain high personal grooming and uniform standards.