-Complete assigned daily mise en place, preparation and production tasks on time.
-Wash, cut, portion, weigh and prepare ingredients according to approved recipes and specifications.
-Prepare basic sauces, dressings, dips, garnishes and other assigned food components.
-Follow all recipe cards, portion sizes, preparation methods and presentation standards.
-Set up, stock and maintain a clean and organized workstation before and during service.
-Ensure all food is correctly labeled, dated, covered and stored using FIFO/FEFO.
-Follow all food safety, hygiene, allergen and HACCP procedures.
-Check ingredients for quality, freshness and expiry before use.
-Immediately report spoilage, temperature issues, equipment faults, shortages and potential 86 items.
-Minimize food wastage and correctly record any wastage.
-Complete assigned temperature logs, cleaning checklists, prep sheets and production sheets.
-Follow daily and weekly cleaning schedules and maintain equipment and work areas properly.
-Assist with receiving, storing, stock counts and inter-branch transfers when required.
-Remain at the assigned station unless instructed otherwise by the Chef in charge.
-Support service, plating and other kitchen sections when required.
-Follow the daily duty roster and complete proper shift handovers.
-Attend training and follow instructions from senior kitchen personnel.
-Maintain proper grooming, uniform, punctuality and professional conduct at all times.