ESSENTIAL CORE SKILLS
Food Preparation:
- Assist in the preparation of ingredients, such as cutting, chopping, and peeling vegetables, and portioning meats and seafood.
- Follow recipes and cooking techniques provided by senior kitchen staff to ensure consistency and quality of dishes.
- Prepare basic sauces, dressings, and garnishes as directed by the Chef de Partie or Sous Chef.
Cooking:
- Cook and assemble simple dishes, such as soups, salads, appetizers, and desserts, under the supervision of senior kitchen staff.
- Monitor cooking times and temperatures to ensure that food is cooked properly and meets safety standards.
- Assist in grilling, sautéing, frying, baking, and other cooking methods as required.
Training and Development:
Kitchen Operations:
- Maintain cleanliness and organization in the kitchen, including washing dishes, sanitizing work surfaces, and storing food items properly.
- Assist in receiving and storing deliveries of food and supplies, checking for quality and freshness.
- Follow proper food handling and sanitation procedures to prevent contamination and ensure food safety
Learning & Development:
- Learn and develop culinary skills under the guidance of experienced kitchen staff, including knife skills, cooking techniques, and recipe execution.
- Seek opportunities for training and skill enhancement to advance within the culinary profession.
- Demonstrate a willingness to learn and adapt to the dynamic environment of a professional kitchen
Qualifications:
- Previous experience in a kitchen environment is preferred but not required.
- Basic knowledge of food safety and sanitation practices.
- Ability to follow instructions and work effectively as part of a team.
- Good communication skills and a positive attitude towards learning.
- Physical stamina and the ability to work in a fast-paced environment.
- Flexibility to work evenings, weekends, and holidays as required.
