● Assisted in the preparation of customer meals, including breakfast, lunch and dinner.● Helped sous chef and head chef create new dishes, suggestingenhancements or additions according to market trends, seasons or requests.● Ensured kitchens stayed clean, tidy and hygienic by mopping floors and sanitising preparation tables.● Ensured minimal kitchen waste by accurately portioning food and ordering sufficient ingredient supplies.● Managed the preparations of meal ingredients, carrying out tasks such as chopping, cutting, dicing and washing.● Stayed up to date in menu developments, changes and removal by attending chef meetings.● Stayed within kitchen health and safety standards by cleaning preparation tables , and wearing appropriate PPE.● Conducted ingredient stock counts in fridges and storage cupboards, ordering low stock items .● Closely monitored kitchen operations to ensure kitchen health and safety procedures were followed.● Assisted other chefs prepare and plate food during busy restaurant periods.● Assisted sous chefs in the training and onboarding of junior chefs, managing training aspects such as best practices and health regulations.● Prepped foods to be roasted, sautéed, fried, and baked.● Designed new ways to present and enhance dishes.● Upheld standards by assessing ingredient quality and final products.● Developed menus and created new dishes based on trends and seasons.● Conducted regular stock counts of ingredients and kitchen supplies, ordering low stocks when needed.● Sliced fruit and vegetables for various menu items and stored for later use at proper temperatures.● Followed strict health and safety guidelines in kitchen.● Dealt with guests' queries and requests politely.● Delivered high-volume catering for special events and daily catering.