Responsibilities:

• Supports the executive chef, sous chef, line chefs as well as other kitchen employees in food production
• Assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates
• Assists the line chefs in the production of different foods for example vegetables, meats and pastries
• Assists the head chef in ensuring that food is prepared and served to the clients on time
• Assists the executive chef in ensuring that health and safety standards are upheld in the kitchen
• Helps the executive chef in the development of menus
• Assists other junior kitchen staff in ensuring that the restaurant is keep clean at all times
• Assists the head chef in making requisitions for food
• Assists the kitchen staff in storing all food that is left over.