Assist in the preparation, cooking, and presentation of dishes in the assigned section (hot kitchen, cold kitchen, pastry, grill, etc.).
Follow standard recipes and portion sizes to maintain consistency and quality.
Handle daily mise en place (preparation) for service and ensure readiness before shifts.
Monitor cooking times and temperatures to ensure all food is cooked safely and correctly.
Assist the Chef de Partie in developing new menu items or specials.
Quality & Hygiene Standards
Maintain the highest standards of food quality, taste, and presentation.
Ensure compliance with all food hygiene, health, and safety regulations (HACCP standards).
Keep the kitchen area, equipment, and utensils clean and organized.
Properly store raw materials and prepared items in designated areas.
Teamwork & Communication
Work closely with other kitchen sections to ensure smooth operation and timely service.
Support and guide Commis Chefs during preparation and service times.
Communicate effectively with senior chefs and service staff.
Report any kitchen maintenance issues or shortages to supervisors.
Operational Efficiency
Assist in stock rotation, minimizing waste, and ensuring proper usage of ingredients.
Help with inventory counts and requisitions as directed by senior chefs.
Ensure adherence to portion control and cost guidelines.
Job Type: Full-time
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