Job Description

Key Responsibilities

• Prepare and cook menu items according to recipes, SOPs, and presentation standards.
   
• Manage mise en place and station readiness before service.
   
• Ensure consistency in taste, portioning, plating, and cooking quality.
   
• Maintain cleanliness and organization of assigned section at all times.
   
• Monitor stock usage, minimize wastage, and control over-portioning.
   
• Communicate shortages, prep needs, and operational issues to superiors.
   
• Assist with stock rotation, storage, and daily inventory checks.
   
• Maintain compliance with food safety, hygiene, and kitchen safety procedures.
   
• Support training of junior staff and kitchen helpers where needed.
   
• Assist with receiving goods and checking product quality when required.

Job Requirements

Requirements

• At least 1–2 years of kitchen experience in a restaurant environment.
   
• Basic to intermediate cooking skills.
   
• Familiarity with hot line, grill, pantry, fry, or prep section operations.
   
• Able to follow recipes and work consistently during busy service.
   
• Good communication and teamwork.
   

Key Competencies

• Station discipline
   
• Basic cooking execution
   
• Consistency under pressure
   
• Time management
   
• Attention to detail

Skills