Responsibilities:
- Execute hot or cold station depending on the day’s prep plan.
- Step into Lead Cook role when assigned or when covering leave.
- Maintain clean workstations and uphold food safety standards.
- Prepare and assist with staff meals.
- Support daily opening and closing tasks including cleaning, labelling, and waste checks.
- Ensure to deliver high plating quality, portion control, and visual presentation.
- Collaborate with FOH and communicate any service delays or issues.
Requirements:
- Minimum 2 years of kitchen experience in a café, fast-casual, or production kitchen.
- Exposure to hot and cold station responsibilities.
- Experience with basic prep, cooking, and cleaning procedures.
- Culinary techniques (knife handling, food preparation, proficiency in specific station duties), knowledge of food safety & hygiene (HACCP, proper food storage and labelling, understanding of allergen handling and cross-contamination prevention) and station management (organising mise en place, time management, inventory check, reporting shortages or ordering needs to Sous Chef) is advantageous.
- Team player with a collaborative mindset.
- Willing to learn and take feedback.
- Attention to cleanliness and task completion.
- Able to communicate clearly with the Lead Cook and FOH team.
- Diploma in Culinary Arts or Certificate in Commercial Cooking or Kitchen Management is advantageous.
- WSQ Food Hygiene Certificate.
