Select and prepare ingredients to be used in meal preparation, checking product quality and expiration dates;
Review menu specifications, confirm ingredient availability, and replace missing items when necessary;
Prepare equipment and utensils required for food preparation and use appropriate safety equipment when needed;
Prepare food according to established recipes and procedures, monitoring each stage of the process;
Prepare fish, vegetables, and meats, carrying out the required culinary operations;
Plate and garnish cooked dishes to ensure the final product meets established specifications;
Organize and maintain cleanliness of tools and work areas in accordance with hygiene and occupational safety standards;
Store and preserve food properly to maintain required conditions and prevent spoilage or waste;
Assist in organizing the cleaning of tools and work areas, switch off equipment, remove waste, clean the kitchen, and close facilities at the end of service;
Inform the Head Chef of any detected equipment or facility malfunctions so they can be resolved;
Plan and coordinate the work of kitchen assistants;
Ensure proper shift handover and communication of service-related information.
SKILLS AND QUALIFICATIONS
Specific training in Culinary Arts / Pastry;
Basic knowledge of food microbiology;
Knowledge of HACCP standards and procedures;
Discipline, strong ethical standards, responsibility, and autonomy;
Ability to work effectively as part of a team;
Strong planning and organizational skills, adaptability to change, flexibility, dynamism, and proactivity.
