- Keep the kitchen and cooking equipment and workstations clean and sanitised
23 days
1,000+ Junior Cook Jobs - November 2026 - High Salaries
Showing 1,083 jobs results for
"junior cook"
- Keep the kitchen and cooking equipment and workstations clean and sanitised
23 days
- Keep the kitchen and cooking equipment and workstations clean and sanitised
23 days
- Manage high-volume food production during peak periods efficiently without compromising food quality or service standards.
15 days
- Conduct kitchen inspections and improve daily operations.
15 days
- Operational Assistance – Support kitchen setup, closing duties, inventory organization, and smooth service flow across all sections.
30+ days
- Receiving deliveries, storing food, checking expiry dates, rotating stock and reporting low supplies.
30+ days
- Follow food safety, hygiene, and kitchen safety procedures.
30+ days
- Monitor inventory levels of ingredients and supplies, reporting any shortages or discrepancies to the supervisor and assisting with receiving and storing new stock in designated areas.
5 days
- Prepare garnishes, sauces, and other components needed for dishes.
9 days
- Inventory Management: Help monitor raw material inventory, report stock shortages, and ensure proper food storage following the FIFO (First In, First Out) method.
30+ days
- Operate and maintain kitchen equipment safely and efficiently, reporting any malfunctions.
22 days
- Ensure proper food storage, handling, and rotation to minimize waste and maintain quality.
23 days
- Operates like a lower-level manager.
30+ days
- Ensuring the highest standards of production by carrying out “spot checks” of portions and presentation of all food items, taking corrective action when needed,
30+ days
- Ensure all tasks are completed efficiently according to the Senior Chef’s instructions.
4 days
- Assist with table setting, clearing and resetting.
29 days
- Follow standardized recipes and portion control guidelines to ensure consistent food quality and minimize waste.
11 days
- Monitor stock levels for ingredients in your section, reporting shortages to the Head Chef.
30+ days
- Maintain cleanliness and proper hygiene of the sushi preparation area and kitchen equipment.
1 day
- Ensure proper food storage, handling, and rotation to minimize waste and maintain quality.
23 days
- Ensure proper storage, handling, and usage of ingredients and semi-finished products, while minimizing waste and controlling production costs.
8 days
- Respond to customer inquiries and handle basic feedback or complaints politely
12 days
- Keep the kitchen and cooking equipment and workstations clean and sanitised
23 days
- Support kitchen mise en place and food presentation.
30+ days
- Learn and execute fundamental cooking techniques under the guidance of experienced chefs.
30+ days
- Supervise and guide kitchen staff.
30+ days
- Operate and maintain kitchen equipment safely and efficiently, reporting any malfunctions or necessary repairs immediately.
30+ days
- Food preparation.
30+ days
- Assist in menu preparation, food production, and daily kitchen operations.
30+ days