Food Preparation: Assist in the preparation and cooking of dishes according to recipes and standards set by the executive chef, Head Chefs , senior sous and Sous chefs
Station Support: Support the sous chefs & the Chef de Partie in managing a specific kitchen station, ensuring all tasks are completed efficiently and effectively.
Ingredient Handling: Assist in receiving, storing, and rotating food products to ensure freshness and minimize waste.
Quality Assurance: Maintain high standards of food quality and presentation, conducting regular taste tests and inspections.
Kitchen Hygiene: Adhere to strict sanitation and safety guidelines, keeping the kitchen clean and organized at all times..
Team Collaboration: Work closely with other members of the kitchen team to ensure smooth operations during service periods.
Training and Development: Participate in training sessions and workshops to enhance culinary skills and knowledge.
Ad-hoc duties as assigned by chef in-charge

Pastry Chef

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