Primary Responsibilities:
Perform cleaning, sanitising and mise en place duties to the required kitchen, hygiene and food safety standards.
Prepare ingredients under supervision, including washing, peeling, chopping, portioning, seasoning and basic preparation of meat, fish, vegetables and fruit.
Prepare basic salads, sauces, garnishes and other production items in accordance with recipe, section and quality standards.
Support plating and service delivery under the direction of the senior chef on duty, ensuring presentation standards are followed.
Maintain hygiene, cleanliness and organisation of the assigned workstation, equipment and section at all times.
Develop awareness of raw material quality, correct handling, storage, labelling and the production of consistent finished items.
Follow all kitchen safety rules, food safety procedures, equipment-use instructions and lawful workplace directions.
Carry out reasonable additional tasks assigned by the Chef de Partie, Sous Chef, Executive Sous Chef or Executive Chef.
Maintain awareness of food cost, portion control, stock rotation, spoilage and waste reduction as part of professional kitchen development.
Requirements
What You Bring:
Grade 12/Matric - National Senior Certificate
Active participation in both academic and workplace learning,
Willingness to rotate across departments and shifts as required,
Openness to feedback and coaching,
Demonstration of professionalism, curiosity, and initiative,
Responsibility for own progress and timely completion of assignments and assessments