Professional chef

Responsibilities:
Assist with basic food preparation, including washing, peeling, chopping, and portioning ingredients.
Wash dishes, utensils, pots, pans, and kitchen equipment.
Clean and sanitize kitchen workstations, floors, and storage areas.
Ensure food is stored correctly and safely according to hygiene standards.
Receive, inspect, and properly store food deliveries.
Requirements:
Minimum of SSCE (Senior Secondary School Certificate) or equivalent.
Previous experience in a kitchen, restaurant, hotel, or catering environment is an advantage but not required.
Basic knowledge of food hygiene and sanitation practices.
Ability to work in a fast-paced environment.