Full job description

Position Summary

The Entry/Trainee Cook is responsible for supporting the kitchen team in the preparation, cooking, and presentation of menu items while maintaining the highest standards of food quality, hygiene, and safety. This role is ideal for individuals looking to build a successful culinary career in a fast-paced and dynamic restaurant environment.

Key Responsibilities

• Assist in the preparation and cooking of menu items according to recipes and quality standards.
• Perform daily mise en place and ensure ingredients are prepared and available for service.
• Maintain cleanliness and organization of assigned workstations and kitchen areas.
• Follow food safety, hygiene, and HACCP standards at all times.
• Support senior kitchen team members during food preparation and service periods.
• Ensure proper storage, labeling, and handling of food products.
• Assist with receiving and storing deliveries according to company procedures.
• Minimize food wastage through proper handling and portion control.
• Operate kitchen equipment safely and report any maintenance concerns.
• Follow instructions from Senior Cooks, Chef de Partie, Sous Chefs, and Executive Chefs to ensure smooth kitchen operations.

Requirements

• Minimum 1–2 years of experience in a restaurant, hotel, or hospitality kitchen environment.
• Basic knowledge of food preparation techniques and kitchen operations.
• Understanding of food safety and hygiene standards.
• Ability to work efficiently in a fast-paced environment.
• Strong willingness to learn and develop culinary skills.
• Good teamwork and communication skills.
• Culinary certification or relevant training is an advantage.