Key Responsibilities/Tasks

• Prepare a variety of dishes according to established recipes and menus, ensuring consistent quality and taste.
• Portion and plate dishes with attention to detail and presentation.
• Maintain a clean and organized workstation, adhering to all food safety and sanitation standards.
• Follow established kitchen procedures and protocols to ensure efficient workflow and productivity.
• Adapt to changing menu requirements and special requests from guests.
• Contribute to maintaining a positive and team-oriented work environment.

Qualifications:

• Culinary degree/diploma/certificate from a reputable institution or equivalent experience.
• Minimum of three years of experience in a professional kitchen setting.
• Must be able to prepare starters, main courses and a variety of desserts [pastries].
• Strong command of fundamental culinary techniques and a passion for sharing culinary knowledge.
• Excellent communication and interpersonal skills to effectively teach and mentor trainees.
• Commitment to maintaining a clean, organized, and safe work environment.
• Strong work ethic and dedication to providing exceptional training experiences.