Roles & Responsibilities Assist in the preparation of ingredients by washing, chopping, and measuring, ensuring all mise en place is meticulously organized for efficient service. Maintain a clean and organized workstation, adhering strictly to health and safety regulations to prevent cross-contamination and ensure a hygienic environment. Support the chefs during service by plating dishes and garnishing, demonstrating an eye for detail and presentation to enhance the dining experience. Monitor food inventory and inform the head chef of low stock levels, contributing to the smooth operation of the kitchen and preventing delays. Desired Candidate Profile Possesses a high school diploma or equivalent, providing a foundational understanding of education. Holds a culinary arts certificate or equivalent, showing a basic culinary foundation. Has completed a food safety certification, demonstrating a commitment to food safety standards. Prior experience in a restaurant or hospitality setting, reflecting some industry familiarity.