_{12th January, 2025}

Key Responsibilities:

• Ingredient Preparation: Wash, chop, slice, dice, and measure ingredients such as vegetables, meats, and herbs according to recipes.
• Stock Management: Maintain an organized and well-stocked prep station. Monitor and replenish ingredients as needed.
• Recipe Support: Assist line cooks and chefs by preparing components for dishes, such as sauces, marinades, and garnishes.
• Equipment Use: Operate kitchen equipment like slicers, blenders, and mixers safely and efficiently.
• Quality Control: Ensure all ingredients meet quality and safety standards. Report any discrepancies or spoilage to the kitchen manager.
• Sanitation: Maintain cleanliness in the kitchen by following proper food handling and sanitation guidelines. Wash utensils, tools, and prep areas after use.
• Collaboration: Work closely with the kitchen team to ensure timely and efficient food preparation.
• Miscellaneous Duties: Perform additional duties as requested by the chef or manager to support kitchen operations.

• Experience: Prior experience in a kitchen or culinary setting is preferred but not required; we are willing to train the right candidate.
• Knowledge: Basic understanding of food safety and hygiene practices.
• Skills: Strong knife skills and familiarity with kitchen tools are a plus.
• Physical Requirements: Ability to stand for long periods, lift up to [X lbs], and work in a fast-paced, high-temperature environment.
• Attitude: Team player with a positive attitude, strong work ethic, and a willingness to learn.

• Competitive hourly pay.
• Opportunities for growth within the company.
• Training and development programs.
• Employee discounts on meals.
• A supportive and inclusive workplace environment.