Assistant Cook

• Food Preparation: Wash, peel, chop, cut, and slice meat, fish, and vegetables; prepare sauces, salads, and side dishes under supervision.
• Kitchen Maintenance: Clean and sanitize work surfaces, cooking equipment, floors, and utensils; dispose of waste properly.
• Stock Management: Receive, weigh, label, and store food supplies using rotation systems like FIFO (First In, First Out).
• Station Support: Set up cooking stations with necessary ingredients and tools before service begins.

Key Requirements and Qualifications

• Basic Skills: Familiarity with basic knife techniques, kitchen appliances, and standard cooking methods.
• Hygiene Standards: Knowledge of local food safety and sanitation guidelines (such as a basic food hygiene certificate).
• Physical Stamina: Ability to stand for long hours and lift heavy items (up to 50 lbs / 22 kg).
• Soft Skills: Good teamwork, punctuality, and ability to follow recipes and instructions quickly.