Food Preparation:

• Prepare and cook food items according to standard recipes.
• Assist in the preparation of mise-en-place for the day's service and for banquets/events as required.
• Ensure food presentation is consistent and meets established standards.

Kitchen Operations:

• Maintain a clean and hygienic kitchen environment.
• Ensure all equipment is cleaned, maintained, and stored correctly.
• Use kitchen equipment safely and responsibly.

Safety and Compliance:

• Follow the health, safety, and hygiene guidelines set by the hotel/restaurant.
• Comply with the establishment's waste management procedures.

Continuous Learning:

• Attend training sessions as directed by superiors.
• Stay updated with the latest culinary trends, especially in Continental/Asian cuisine.

Teamwork:

• Collaborate closely with colleagues to enhance teamwork and ensure efficient kitchen operations.
• Communicate any feedback or issues to superiors promptly.