Applicants must be:

• customer oriented
  

• mature
  

• willing to learn in order to facilitate career growth
  

• energetic
  

- Prepare ingredients: wash, peel, chop, and measure
vegetables, fruits, meats, and seafood.

- Assist with basic cooking techniques: sautéing, boiling,
grilling, frying, blanching, and simple sauce preparation.

- Plate dishes to specification under supervision; ensure
portion control and presentation standards.

- Follow recipes, prep lists, and plating guides accurately.

- Maintain high standards of food hygiene, safety, and
cleanliness (clean stations, equipment, and storage areas).

- Store food correctly, label and rotate stock using FIFO.

- Assist with deliveries: receive, check, and store goods.

- Support the kitchen team during busy service periods;
carry out tasks as directed.

- Adhere to allergen and dietary requirements; communicate
concerns to senior chefs.

- Participate in kitchen prep for daily service and special
events; complete assigned mise en place.

- Attend training, briefings, and team meetings as required.