• Responsible for preparing ingredients required for cooking in the kitchen and maintaining a clean and organized kitchen.
• Ensuring smooth and efficient kitchen operations, especially during busy times.
• Handling everything from washing vegetables to measuring out portions, helping to reduce preparation time for other cooks.

Key Responsibilities:

Ingredient Preparation: Wash, peel, chop, and slice vegetables, fruits, and other ingredients needed for daily operations. Pre-measure ingredients required for cooking and portion them as needed.

Stocking and Labeling: Properly store, label, and rotate all prepped items to ensure freshness and minimize waste. Organize the kitchen prep areas and storage areas efficiently.

Assistance with Cooking: Provide support to line cooks during service by preparing and delivering ingredients to the required stations. Assist with assembling simple dishes or garnishes if needed.

Maintain Cleanliness: Keep the prep area clean and organized at all times. cleaning kitchen equipment as necessary.

Food Safety Compliance: Adhere to all food safety regulations and kitchen safety protocols, including maintaining personal hygiene and ensuring the correct storage of ingredients.

Inventory Assistance: Monitor ingredient levels and inform the Kitchen Manager of any shortages or upcoming stock needs.

Skills

• Good team working and communication skills.
• Industrial knowledge and skills to handle the various responsibilities of a Chef de partie.
• Experience following quality control and safety measures in food outlets.
• Ability to work with upper management to establish new regulations for safety and quality while monitoring their
• Physical ability to stand for long periods and carry out repetitive tasks.
• Ability to work in a fast-paced environment and assist with various tasks as required.