To assist the Kitchen team and organize all requirements for his respective Kitchen to the highest standards and in accordance to the standard operating procedures as emanated by the Kitchen Manager.
DUTIES AND RESPONSIBILITIES:
- Collect ordered food items from store.
- Prepare “mise-en-place” of all foodstuffs as appropriate.
- Assist in the preparation of all food items for the outlet as per standard recipe.
- Supplies assigned workstation with all needed products and culinary equipments for prompt production.
- Check and controls the proper storage of products, especially those freshly produced.
- Follow proper Health & Safety, hygiene and sanitation practices.
QUALIFICATIONS REQUIRED:
- Basic theoretical knowledge (secondary level – NTC 2 or equivalent)
EXPERIENCE/ KNOWLEDGE REQUIRED:
- A minimum of 1 year of working experience in a similar position preferably in the hospitality industry is recommended.
- Ability to work in a team and under pressure.
- Willingness to work during weekends and public holidays.
- A clean certificate of character is a must.