Responsibilities:

Preparation of Beverages and Snacks: Make tea, coffee, and light snacks for guests.
Cold Appetizer Creation: Prepare cold appetizers, including salads, vegetable and meat roll-ups, and bruschettas.
Dish Garnishing: Garnish dishes using spices, nuts, fruits, and vegetables to enhance visual appeal and flavor.
Sauces and Dressings: Prepare vinaigrettes, dips, and herb-infused oils to complement cold dishes.
Meal Preparation: Perform pre-service meal prep activities, such as chopping vegetables, cutting fish and meat, and washing fruits.
Ingredient Storage: Store ingredients properly to maintain freshness and minimize food wastage.
Quality Control: Monitor food plating, temperature, and portion sizes for all cold dishes.
Kitchen Hygiene: Sterilize and maintain kitchen equipment at the end of each shift.
Inventory Management: Track stock levels and place orders as needed to ensure uninterrupted kitchen operations.
Menu Innovation: Recommend modern recipes to refresh the menu and introduce nutritious, creative cold dishes.

Pantry Boy