Provide the highest and most efficient level of hospitality service to the restaurant customers.
Works in the designated station as set by Sous Chef.
Able to organise the assigned work area and efficiently put away orders.
Able to prepare and sells food within recommended time frames to meet Customer expectations.
Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves, and fryers.
Able to produce quality product in a timely and efficient manner for the customers or staff.
Responsible to maintain cleanliness, sanitation at the assigned work area.
Responsible for preparing and cooking all food items by the recipe and to specification.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
Slices, grind and cooks’ meats and vegetables using a full range of cooking methods.
Wash and peel fresh fruits, vegetables and able to weigh, measure and mix ingredients on correct proportions.
Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
Ensures that all products are always stored properly in the correct location at the appropriate levels.
Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to customers.
Check and ensure the correctness of the temperature of appliances and food.
Serve food in proper portions on to correct serving vessels and plates.
Wash and disinfect kitchen area, workstations, tables, tools, knives, and other equipment.
Maintain correct portion size and quality of the food to the operation's standards.
Minimise waste and maintain controls to attain forecasted food cost.
Responsible to any ad hoc task from time to time by superior.
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