Chef

Role Overview: You will be responsible for food preparation, which includes chopping vegetables, peeling potatoes, and cutting meat or fish. Additionally, you will measure and weigh ingredients for recipes, assist in making sauces, soups, and other dishes, and clean, maintain, and organize the kitchen area. Your duties will also involve washing and sanitizing work surfaces, equipment, and utensils, as well as properly storing leftover food and labeling it. Following instructions from the chef de partie or sous chef, supporting different kitchen sections as needed, learning and practicing new cooking techniques and recipes, and assisting with receiving and checking deliveries will be part of your responsibilities. Furthermore, storing supplies in the correct areas, informing senior chefs about low stock levels, adhering to hygiene and food safety regulations, wearing proper kitchen uniform and personal protective equipment, and reporting any hazards or kitchen issues are essential tasks. Key Responsibilities: - Prepare food by chopping vegetables, peeling potatoes, and cutting meat or fish - Measure and weigh ingredients for recipes - Assist in making sauces, soups, and other dishes - Clean, maintain, and organize the kitchen area - Wash and sanitize work surfaces, equipment, and utensils - Properly store leftover food and label it - Follow instructions from the chef de partie or sous chef - Support different kitchen sections as needed - Learn and practice new cooking techniques and recipes - Help with receiving and checking deliveries - Store supplies in the correct areas - Inform senior chefs about low stock levels - Follow hygiene and food safety regulations - Wear proper kitchen uniform and personal protective equipment - Report any hazards or kitchen issues Qualifications Required: - Degree or Diploma in Hotel Management, Culinary Arts, or Catering Technology - At least 2 years of experience in Continental Cuisines (Note: Additional details of the company were not provided in the job description),