Role signals
Legal
Key Responsibilities
- Assist the Chef de Partie in the daily operation of the hot and cold kitchen.
- Prepare and cook food according to established recipes, quality standards, and presentation guidelines.
- Ensure all mise en place is prepared and maintained according to business requirements.
- Support the preparation of hot and cold dishes while maintaining consistency and quality.
- Ensure proper handling, storage, and rotation of food products.
- Maintain high standards of food hygiene, cleanliness, and HACCP compliance.
- Monitor the quality and freshness of ingredients and report any concerns to the Chef de Partie.
- Assist with receiving, checking, and storing food deliveries when required.
- Maintain a clean, organized, and safe working area at all times.
- Minimize food wastage and ensure proper portion control.