• Prepare ingredients before service (washing, chopping, marinating, and portioning).
• Cook and plate dishes according to standard recipes and presentation guidelines.
• Operate kitchen equipment safely and efficiently.
• Ensure food quality, taste, and portion control meet company standards.
• Maintain cleanliness and sanitation of the assigned workstation.
• Monitor stock levels and inform the supervisor of shortages.
• Properly store food following food safety and sanitation procedures.
• Minimize food waste and ensure proper product rotation (FIFO).
• Assist in receiving and checking kitchen deliveries when needed.
• Work closely with the kitchen team to ensure timely food preparation during service.
• Follow all health, safety, and company policies.
• Perform other kitchen-related duties assigned by the Head Chef or Sous Chef.

Skills & Competencies

• Knowledge of food preparation and cooking techniques.
• Ability to work in a fast-paced environment.
• Good time management and multitasking skills.
• Strong attention to detail and cleanliness.
• Team player with a positive attitude.
• Ability to work flexible hours, including weekends and holidays.