Responsibilities

• Mise‐en‐place preparation and freshness.
• Ensuring that all stocks are kept under optimum conditions.
• Cooking and service of food according to the PSDC quality and service standards .
• Training of kitchen staff as directed by Chef‐in‐charge.
• Safety and cleanliness of all kitchen and food storage areas.
• Ensuring high levels of kitchen team performance.
• Contributing to creating a harmonious environment amongst all staff within the restaurant.

Requirements

-