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

Minimum Requirements:

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