Key Responsibilities:
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Assist the Chef de Partie in the daily operation of the hot and cold kitchen.
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Prepare and cook food according to established recipes, quality standards, and presentation guidelines.
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Ensure all mise en place is prepared and maintained according to business requirements.
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Support the preparation of hot and cold dishes while maintaining consistency and quality.
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Ensure proper handling, storage, and rotation of food products.
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Maintain high standards of food hygiene, cleanliness, and HACCP compliance.
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Monitor the quality and freshness of ingredients and report any concerns to the Chef de Partie.
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Assist with receiving, checking, and storing food deliveries when required.
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Maintain a clean, organized, and safe working area at all times.
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Minimize food wastage and ensure proper portion control.
Candidate Requirements:
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Minimum 2 years of relevant culinary experience, preferably in a luxury 5-star hotel or high-end restaurant.
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Previous experience in a hot and/or cold kitchen is required.
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Good knowledge of food preparation, cooking techniques, and kitchen operations.
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Knowledge of HACCP and food safety standards.
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Ability to work effectively in a fast-paced and multicultural environment.
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Strong attention to detail and commitment to food quality.
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Good teamwork and communication skills.
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Ability to work flexible shifts, including weekends and public holidays.
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Culinary qualification or relevant professional training is preferred.
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