• Prepare and cook menu items according to recipes and standards.
• Maintain cleanliness and organization of the kitchen and cooking stations.
• Assist in the preparation of ingredients and inventory management.
• Monitor food quality and presentation before serving.
• Ensure compliance with food safety regulations and cleanliness standards.

Requirements

• LINE COOK/SOUS CHEF
• Educational Qualifications: High school diploma or equivalent preferred; culinary degree is a plus.
• Experience Level:1-3 years of experience in a similar role.
• Skills and Competencies: Basic knife skills and knowledge of cooking techniques.
• Responsibilities and Duties: Ability to work in a fast-paced environment and follow instructions.
• Qualities and Traits: Strong teamwork and communication skills, attention to detail.