• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
  • Keeps cooking stations stocked, especially before and during prime operation hours
  • Supervises all food preparation and presentation to ensure quality and restaurant standards
  • Maintaining a safe and hygienic kitchen environment
  • 1 – 2 years of experience ideally
  • Own transport required
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