Key Responsibilities

Support the Chef de Partie and senior culinary team in the daily operation of the kitchen.
Prepare and organize mise en place for both hot and cold kitchen sections according to daily requirements.
Assist in the preparation and cooking of a variety of hot and cold dishes in accordance with established recipes and standards.
Ensure consistent quality, taste, portioning, and presentation of all food items.
Assist with à la carte, buffet, banquet, and other culinary requirements as assigned.
Ensure all ingredients are properly prepared, stored, labeled, and handled according to food safety standards.
Maintain cleanliness and organization of the workstation, kitchen equipment, and storage areas.
Follow HACCP, hygiene, sanitation, and health and safety procedures at all times.
Monitor food quality and report any issues or shortages to the Chef de Partie.
Minimize food wastage and support effective food cost control.