COOK/JUNIOR CHEF

DUTIES AND RESPONSIBILITIES

• Prepare, season, and cook a variety of dishes, including meats, vegetables, soups, and sauces according to standardized recipes.
• Ensure that food is cooked to the right temperature, flavor, and texture.
• Assist in creating and developing new menu items.
• Monitor and control cooking processes to maintain consistency and high-quality food standards.
• Maintain cleanliness and sanitation of the kitchen area, cooking utensils, and equipment.
• Adhere to health and safety guidelines to prevent food contamination and ensure compliance with local food regulations.
• Monitor ingredient stock levels and report shortages to the kitchen supervisor or procurement team.
• Minimize food waste by ensuring proper portioning and storage of ingredients.
• Work closely with other chefs, kitchen assistants, and service staff to ensure smooth kitchen operations.
• Assist senior chefs with food preparation, mise en place, and cooking as needed.
• Follow all kitchen safety protocols, including proper use of kitchen equipment and protective gear.
• Be punctual and reliable, ensuring all assigned kitchen duties are completed on time.
• Stay updated on current food trends and continuously improve cooking skills.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Diploma in Hospitality Management or a related field
• 2-3 years of experience working in a hot kitchen
• Strong knowledge of food preparation, presentation, and kitchen safety
• Ability to work well under pressure and in a team
• Excellent time management and multitasking skills

HOW TO APPLY

• If you meet the above qualifications, skills and experience share CV on

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• Interviews will be carried out on a rolling basis until the position is filled.
• Only the shortlisted candidates will be contacted.