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.
Perform the role of Kitchen Expediter when assigned or in the absence of the Sous Chef, ensuring all dishes meet quality, presentation, accuracy and food safety standards before leaving the kitchen
Collaborate with FOH and communicate any service delays or issues.
Interact professionally and courteously with guests where required, including answering menu-related enquiries and supporting the delivery of a positive guest experience
Perform any other duties as assigned
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.
Customer-focused with a positive attitude and able to interact professionally with guests where required.
Diploma in Culinary Arts or Certificate in Commercial Cooking or Kitchen Management is advantageous.
