【Key Responsibilities】
Station Management: Set up and stock stations with all necessary supplies (Prep work).
Execution: Prepare dishes in cooperation with the rest of the kitchen staff, ensuring high quality and consistent plating according to our recipes.
Speed & Accuracy: Maintain a fast pace during peak service hours without compromising on food safety or presentation.
Sanitation: Follow strict food hygiene and safety standards (HACCP); keep your station clean and organized at all times.
Teamwork: Communicate effectively with the Sous Chef and FOH staff to ensure a seamless dining experience for our guests.
【What We’re Looking For】
Experience: 3-5 years of experience in a high-volume professional kitchen.
Skills: Strong knife skills and knowledge of various cooking techniques (grilling, sautéing, poaching, etc.).
Reliability: A team player who is punctual, professional, and has a strong work ethic.
Flexibility: Ability to work shifts including evenings, weekends, and holidays.
Certification: Food Handlers Certificate (Food Safe) is preferred.
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