About the role
- Gain in-depth knowledge of central kitchen preparation methods and packaging processes.
- Operate and maintain kitchen equipment with proficiency.
- Assist in receiving inventory and applying FIFO practices, including barcode printing and scanning.
- Participate in routine sanitization tasks to ensure a spotless kitchen.
- Learn and practice mise-en-place techniques such as cutting, blanching, and boiling.
- Handle ingredients as per planogram guidelines for proper storage and organization.
- Execute bulk orders of BevD items while adhering to prescribed recipes and service standards.
- Conduct periodic food quality checks and share feedback with the team.
- Train and guide new recruits and team members on Salad Days’ operational processes.
- Monitor and minimize wastage through best practices in ingredient usage.
- Ensure strict adherence to recipes for consistency and quality.
- Place timely orders of raw materials to avoid production delays.
- Maintain grooming and hygiene standards across the team.
- High school diploma or equivalent (culinary education preferred but not mandatory).
- Minimum of 2 years’ experience in a kitchen or food service environment (preparation, cooking, inventory, packaging, dispatch, and training).
- Strong knowledge of kitchen operations and food preparation techniques.
- Proven ability to follow recipes with precision and maintain quality.
- Ability to perform under pressure during peak hours.
- Strong attention to detail with commitment to hygiene and food safety.
- Ability to mentor, train, and support team members.
- Effective in monitoring and reducing wastage.
- Strong communication and teamwork skills.
- Demonstrated leadership abilities to guide and motivate colleagues.