Responsibilities
- Assist the Head Chef in preparing, cooking, and presenting dishes to ensure consistent quality and taste
- Support in menu planning, recipe development, and daily specials
- Ensure all food is prepared according to hygiene, safety, and quality standards
- Supervise and guide junior kitchen staff, delegating tasks where necessary
- Monitor stock levels, assist with ordering, receiving, and proper storage of supplies
- Maintain cleanliness and organization of the kitchen and workstations
- Ensure proper handling, use, and maintenance of kitchen equipment
- Assist in controlling food costs and minimizing wastage Perform other kitchen-related duties assigned by the Head Chef or management
Requirements:
- At least 1–2 years of experience in a similar role (restaurant/hotel/catering)
- Knowledge of cooking methods, kitchen operations, and food hygiene standards
- Strong teamwork, time management, and communication skills
- Able to work under pressure in a fast-paced environment
- Positive attitude, creativity, and willingness to learn
- Able to work on weekends, and public holidays