Kitchen Staff

Key Responsibilities Food Preparation: Wash, peel, chop, slice, and portion fruits, vegetables, meats, and other raw ingredients according to recipe specifications. Mise en Place: Support assigned kitchen stations setting up tools, equipment, and ingredients prior to service. Basic Cooking: Assist with simple cooking tasks, plating, and garnishing under the guidance of senior chefs. Hygiene & Sanitation: Wash and disinfect work surfaces, knives, cutting boards, and kitchen equipment regularly. Stock & Storage: Store food items properly using the FIFO (First-In, First-Out) method, label and date containers, and assist with receiving deliveries. Safety & Compliance: Follow HACCP guidelines, maintain personal hygiene, and report equipment issues or safety hazards to supervisors. Ensure the station is fully set up, stocked, and organized before service begins Qualifications & Requirements Experience: Entry-level position; typically requires 0 to 1+ years of commercial kitchen experience or completion of a culinary certificate/trainee program. Skills: Basic knife skills, willingness to learn, ability to follow instructions accurately, and good communication skills. Physical Ability: Ability to stand, walk, bend, lift heavy kitchen supplies (up to 25+ pounds), and work in a fast-paced, high-pressure environment Stock & Inventory Management: Receive, unpack, and properly store food deliveries using the FIFO (First-In, First-Out) inventory system. Label and date all food containers and monitor freshness in walk-in chillers and freezers. Track section stock levels and report shortages to the Chef de Partie