- Assist senior chefs with preparing food - Keep the kitchen clean and organized - Learn and improve cooking skills - Follow instructions carefully - Support the kitchen team to ensure smooth service

1. Food Preparation:

   • Assist in the preparation, cooking, and presentation of dishes in accordance with Constance Sakoa Boutik standards.

   • Follow recipes, portion controls, and presentation guidelines as instructed by senior chefs.

   • Prepare mise-en-place before each service and ensure all items are ready on time.

2. Support to Senior Chefs:

   • Work under the supervision of the Chef de Partie or Demi Chef to ensure smooth kitchen operations.

   • Assist in receiving, checking, and storing deliveries in compliance with hygiene and safety standards.

   • Help with daily stock rotation and report any shortages or quality issues to superiors.

3. Hygiene and Safety Compliance:

   • Maintain cleanliness and organization of workstations, equipment, and utensils at all times.

   • Adhere strictly to food safety, hygiene, and sanitation procedures as per HACCP standards.

   • Ensure proper handling, labeling, and storage of food items.

4. Consistency and Quality:

   • Ensure that all dishes are prepared to the highest quality and consistent with established recipes.

   • Take pride in presentation, taste, and portion accuracy to uphold the Hotel’s culinary standards.

5. Teamwork and Communication:

   • Collaborate closely with colleagues across all kitchen sections to ensure efficient service.

   • Communicate clearly with team members and report any operational issues promptly.