Opportunity Description
Key Performance Areas:
- Prepare high-quality mise-en-place according to established recipes and standards
- Assist in the production of basic menu items under the guidance of the Head Chef
- Follow all food preparation instructions and recipes with precision
- Adhere strictly to food safety, hygiene, and health & safety protocols
- Ensure food is stored in food-safe conditions and at appropriate temperatures
- Maintain cleanliness and organization in work areas
- Use proper knife techniques to produce a variety of vegetable cuts
- Demonstrate knowledge of basic ingredients, herbs, and spices and their appropriate usage
- Ensure minimal food wastage and follow lodge's cost control procedures
- Comply with all security, legal, and safety procedures relevant to food handling