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: Completed cookery traineeship or equivalent certification A formal qualification in Food Safety (e.g., HACCP or equivalent) Minimum of 1 year experience in basic food preparation and mise-en-place Valid food ha...