Job Description:
Prepare and cook dishes according to restaurant standards, ensuring consistency and quality.
Duties and Responsibilities:
Execute menu items following recipes and presentation guidelines.
Maintain a clean and organized workstation.
Ensure proper storage of ingredients and food safety practices.
Communicate effectively with the kitchen team for smooth service.
Required Qualifications:
Matric Certificate or equivalent qualification.
Minimum of 1–2 years’ experience in a restaurant kitchen or similar environment.
Basic knowledge of cooking techniques, recipes, and food safety protocols.
Ability to follow instructions and work in a team setting.
High attention to detail and commitment to quality.
