Assistant Cook

KEY RESPONSIBILITIES: • Assist with food preparation including chopping, portioning, sauces, and basic cooking tasks. • Maintain cleanliness and organization of workstations, equipment, and food storage areas. • Support senior chefs with assigned kitchen tasks, ingredient preparation, and plating. • Follow recipes, procedures, and food safety standards to ensure consistent quality and safe food handling. • Assist with stock management by receiving supplies, checking expiry dates, and storing ingredients properly. QUALIFICATION AND SKILLS: • Bachelor’s degree in Culinary Arts, Hospitality Management, or related field OR NC II Certification in Cookery. • Prior kitchen experience is preferred but not required for entry-level applicants. • Knowledge of knife skills, food preparation, and basic cooking techniques. • Knowledge of proper food handling, sanitation, and kitchen safety practices. • Good communication, willingness to learn, organization, and ability to work under pressure. Send your resume: