Key Performance Areas:

• Prepare high-quality mise-en-place according to established recipes and standards
• Assist in the production of basic menu items under the guidance of the Head Chef
• Follow all food preparation instructions and recipes with precision
• Adhere strictly to food safety, hygiene, and health & safety protocols
• Ensure food is stored in food-safe conditions and at appropriate temperatures
• Maintain cleanliness and organization in work areas
• Use proper knife techniques to produce a variety of vegetable cuts
• Demonstrate knowledge of basic ingredients, herbs, and spices and their appropriate usage
• Ensure minimal food wastage and follow lodge's cost control procedures
• Comply with all security, legal, and safety procedures relevant to food handling

Minimum Requirements:

• Completed cookery traineeship or equivalent certification
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