Key Responsibilities:

• Prepare ingredients by washing, peeling, cutting, chopping, and portioning according to kitchen standards.
• Cook and prepare menu items following recipes, portion sizes, and presentation guidelines.
• Operate kitchen equipment safely and efficiently.
• Maintain cleanliness and organization of assigned workstations and kitchen areas.
• Ensure all food is prepared and served in a timely manner during service hours.
• Monitor food quality, freshness, and proper storage procedures.
• Assist with receiving, storing, and rotating inventory using FIFO (First In, First Out) practices.
• Restock ingredients, supplies, and kitchen stations before, during, and after service.
• Follow food safety, sanitation, and health regulations at all times.
• Clean and sanitize kitchen equipment, utensils, and work surfaces regularly.
• Communicate effectively with kitchen team members to ensure smooth operations.
• Assist with opening and closing kitchen duties, including preparation and cleaning tasks.
• Report equipment issues, shortages, or food quality concerns to the Sous Chef or Head Chef.

Job Requirements

• Previous experience in a kitchen, restaurant, or food service environment is preferred but not required.
• Basic knowledge of food preparation techniques and kitchen safety practices.
• Ability to work efficiently in a fast-paced environment while maintaining attention to detail.
• Strong teamwork and communication skills.
• Ability to follow recipes, instructions, and established procedures.
• Physical ability to stand for extended periods and lift kitchen supplies when necessary.
• Willingness to work flexible schedules, including evenings, weekends, and holidays.
• Positive attitude, reliability, and commitment to maintaining high food quality standards.