• Assist the Junior Sous in the preparation and cooking of menu items.
• Ensure food is prepared according to recipes, quality standards, and presentation guidelines.
• Organize and maintain mise en place (ingredients and workstation setup) before service.
• Monitor food quality, freshness, and portion control.
• Follow food safety, hygiene, and sanitation standards (e.g., HACCP requirements).
• Support inventory management, including stock rotation and minimizing waste.
• Maintain cleanliness and organization of the assigned kitchen section.
• Assist during busy service periods to ensure timely food delivery.
• Report equipment issues, shortages, or quality concerns to senior chefs.

Reports To: Junior Sous Chef / Head Chef

• Culinary diploma or relevant professional training preferred.
• Typically 1–3 years of experience in a professi...