About the role
- Gain knowledge of central kitchen preparation methods and packaging processes.
- Operate and maintain kitchen equipment effectively.
- Assist in receiving inventory and applying FIFO practices, including barcode printing and scanning.
- Participate in regular sanitization tasks to maintain a clean and safe kitchen.
- Learn and practice essential mise-en-place techniques such as cutting, blanching, and boiling.
- Handle ingredients as per planogram guidelines for storage and organization.
- Prepare V4V7 and BevD items, ensuring accuracy, consistency, and quality in every unit.
- Plan and manage mise-en-place activities to meet daily production schedules.
- Execute bulk orders of BevD items while following prescribed recipes and service standards.
- Perform daily inventory tasks, including physical stock counts and accurate reporting.
- High school diploma or equivalent (culinary education is a plus but not mandatory).
- Minimum of 12 months of experience in a kitchen or food service environment (preparation, cooking, inventory management).
- Intermediate understanding of kitchen operations and food preparation techniques.
- Ability to follow recipes with precision and maintain quality standards.
- Strong organizational skills to manage mise-en-place and daily schedules.
- Ability to handle peak service times efficiently and meet performance targets.
- Proficiency in inventory management, including stock counts and reporting.
- Strong attention to detail with a commitment to hygiene and food safety.
- Positive attitude, excellent work ethic, and ability to work under pressure.