• Prepare and cook high-quality dishes under the supervision of the head chef.
• Manage food inventory and ensure kitchen cleanliness and organization.
• Assist in menu planning and recipe development.
• Supervise junior kitchen staff and provide training as needed.
• Maintain high standards of food safety and sanitation.

Requirements:

• Educational Qualifications: Minimum Diploma in Culinary Arts or related field.
• Experience Level: Less than 1 year in a kitchen environment.
• Skills and Competencies: Team player, quality control, operations management, strong written and verbal communication.
• Working Conditions: Fast-paced kitchen environment, flexible hours, standing for long periods.
• Qualities and Traits: Strong communication skills, attention to detail, ability to work under pressure.