Job Description
Key Performance Areas:
- Prepare high-quality mise-en-place according to established recipes and standards
- Assist in the production of basic menu items under the guidance of the Head Chef
- Follow all food preparation instructions and recipes with precision
- Adhere strictly to food safety, hygiene, and health & safety protocols
- Ensure food is stored in food-safe conditions and at appropriate temperatures
- Maintain cleanliness and organization in work areas
- Use proper knife techniques to produce a variety of vegetable cuts
- Demonstrate knowledge of basic ingredients, herbs, and spices and their appropriate usage
- Ensure minimal food wastage and follow lodge’s cost control procedures
- Comply with all security, legal, and safety procedures relevant to food handling
Minimum Requirements:
- Completed cookery traineeship or equivalent certification
- A formal qualification in Food Safety (e.g., HACCP or equivalent)
- Minimum of 1 year experience in basic food preparation and mise-en-place
- Valid food handler health certificate (if applicable)
Core Competencies:
- Proficient in English (spoken and written)
- Basic knowledge of GAAP POS and MS Excel
- Understanding of food costing, portioning, and wastage control
- Reliable, professional, and exhibits sober habits
- Ability to remain calm and productive under pressure
- Strong teamwork ethic and positive attitude
- Basic understanding of Food & Beverage (F&B) service
Additional Information:
- This is a live-in/onsite role, offering a unique opportunity to work in a 5-star hospitality setting
- Candidates must be willing to work flexible hours, including weekends and holidays
- A passion for culinary arts and a desire to learn and grow within a high-end kitchen environment is essential
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