Junior cook

About the role

Junior Line Cook position at Lupine, consisting of 2 stations: Garde Manger and Hot Station (Fry, Grill, Stove). You will prepare food items based on the respective schedule and menu, maintaining high standards of food safety, hygiene, and presentation.

Key responsibilities

• Prepare food items based on the respective schedule and menu

• Prepare food items ahead of time, either needed for the day or for the days ahead

• Clean, cut, cook, and serve food items as specified by the senior chef in terms of taste, temperature, and visual appeal

• Carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage in a diligent and organised manner

• Remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to the senior chef

• Maintain a clean and sanitary work station at all times

• Follow the restaurant's standard policies and procedures

• Keep high standards of restaurant hygiene, personal hygiene, products, uniform and overall camaraderie

• Organize the kitchen station with all the required equipment and select various vegetables from vendors required for the day

• Clean and season meats, ensure all ingredients are fresh, wash, chop, shred, and grate ingredients as requested by the Head Chef

About you

• Minimum education: SMA or equivalent, or minimum 1 year of experience in cooking (preferably)

• Minimum age: 21 years

• Basic knowledge of food safety procedures

• Able to stand for a minimum of 8 hours per day

• Able to lift items with a minimum weight of 10 kg

• Honest, dedicated, loyal and disciplined

• Willing to work hard, quickly, and accurately and able to accept criticism

• Willing to work as a team in a high-paced and high-pressure environment

• Able to manage time well

• Able to work on weekends and public holidays