Key Responsibilities

• Prepare and cook food as per the menu, recipes, and required quality standards.
• Ensure proper taste, presentation, portion size, and food quality.
• Maintain cleanliness and hygiene in the kitchen and food preparation areas.
• Handle kitchen equipment and utensils safely and efficiently.
• Check the quality and freshness of ingredients before use.
• Manage food storage and follow FIFO practices to minimize wastage.
• Maintain proper food safety and hygiene standards.
• Coordinate with kitchen staff to ensure timely preparation and service.
• Monitor ingredient usage and inform the supervisor about stock requirements.
• Follow all assigned duties and kitchen procedures as per company standards.