JUNIOR CHEF

DUTIES AND RESPONSIBILITIES

• Assist with daily food preparation, cooking, and plating across various stations
• Ensure meals are prepared according to recipe specifications and presentation standards
• Support the Head Chef and Sous Chef in managing kitchen operations
• Maintain cleanliness and organization of the kitchen, equipment, and workstations
• Monitor inventory levels and communicate shortages or spoilage to the kitchen supervisor
• Comply with food safety, sanitation, and hygiene standards at all times
• Assist in receiving and proper storage of food supplies and ingredients
• Participate in menu planning, costing, and portion control as needed
• Stay updated on current food trends and contribute fresh ideas when appropriate
• Work collaboratively with other kitchen staff and front-of-house team to ensure smooth service

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Diploma in Food Production or related field
• 3 years in a busy restaurant kitchen
• Strong knowledge of various cooking methods, ingredients, and kitchen equipment
• Excellent time management and organizational skills
• Ability to work in a fast-paced environment
• A proactive attitude and willingness to learn
• Strong communication and teamwork skills

HOW TO APPLY

• If you meet the above qualifications, skills and experience share CV on This email address is being protected from spambots. You need JavaScript enabled to view it.
• Interviews will be carried out on a rolling basis until the position is filled.
• Only the shortlisted candidates will be contacted.