About this role
How you will make an impact (Key responsibilities): 1. Leadership & Relationship Management Support senior chefs by following directions, maintaining discipline, and contributing to a positive, teamwork-driven kitchen environment. Communicate clearly with the Demi Chef, Chef de Partie, and other team members to ensure smooth coordination during prep and service. Assist with basic tasks within your station while learning new skills to improve efficiency, consistency, and overall productivity. Build cooperative relationships with kitchen and service teams to ensure accurate and timely order execution. 2. Compliance & Safety Follow all food safety, hygiene, and health regulations in daily tasks, ensuring full compliance with kitchen standards and audit requirements. Adhere to sanitation procedures, proper food handling, and cleaning schedules, reporting any concerns to senior chefs immediately. Practice safe equipment use by following training instructions and adhering to temperature, allergen, and storage protocols. Maintain cleanliness and organization of your workstation, tools, and storage areas to meet brand and regulatory standards. 3. Training & Development Participate in training sessions led by senior chefs to learn proper food preparation techniques, hygiene practices, and kitchen standards. Apply feedback from senior team members to improve speed, accuracy, and consistency in assigned tasks. Support skill development within the team by assisting new commis chefs and demonstrating basic preparation and workstation routines. Maintain a willingness to learn, practice new skills, and follow guidance to grow within the kitchen team. 4. Financial Management Help reduce kitchen costs by minimizing food wastage, following portion guidelines, and handling ingredients carefully. Support inventory control by organizing storage areas, rotating ingredients properly, and reporting low or expired items. Contribute to efficient production by completing prep tasks on time and supporting smooth workflow during service. Maintain cost-awareness by following recipes accurately and avoiding unnecessary use of ingredients. Qualifications & Skills Diploma or certification in Culinary Arts, Professional Cookery, or a related field is preferred (training or apprenticeship also acceptable). 1–2 years of experience in a professional kitchen environment or completion of culinary training with practical exposure. Basic knowledge of food safety regulations, HACCP guidelines, hygiene practices, and correct food-handling procedures. Ability to follow instructions, work within a team, and support senior chefs while maintaining consistency and quality. Good communication and interpersonal skills to coordinate effectively within the kitchen team. Strong organizational skills with the ability to manage prep tasks, maintain workstation cleanliness, and work efficiently during service. Basic proficiency in ingredient handling, portion control, and recipe execution.