Key Responsibilities: Support the culinary team with preparation, cooking, and presentation of dishes across a variety of international cuisines Assist chefs in the development and execution of innovative menu items influenced by global culinary traditions Work with a wide range of international ingredients, including sourcing, storage, and proper handling Carry out mise en place, station setup, and general kitchen organization to ensure smooth service operations Maintain the highest standards of food safety, hygiene, and cleanliness at all times Gain exposure to international cooking techniques including French, Asian, Mediterranean, Latin American, and more Learn and apply professional plating and presentation techniques consistent with high-end restaurant standards Collaborate closely with chefs and kitchen teams to understand daily operations and service flow Support daily kitchen operations during prep, service, and closing shifts (lunch and dinner service) Stay engaged with culinary trends and assist in exploring new techniques, ingredients, and menu ideas