Work under the supervision of the kitchen manager / head chef.
- Help with the mise-en-place of the dishes: clean, wash, peel, cut and cook food.
- Prepare, arrange, and garnish dishes during service according to instructions from kitchen manager.
- Prepare food as per instructions and guidelines.
- Maintain a clean workspace and take care of kitchen tools.
- Respect safety standards during the work.
- Under instructions, label and store all food according to HACCP standards.
- Collaborate with the rest of the (culinary) team to ensure high-quality food and service.
2 days a week, some periods possibly more to cover for holidays.