Works in the designated station as set by Sous Chef.
Able to organise the assigned work area and efficiently put away orders.
Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves, and fryers.
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.
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.
Wash and disinfect kitchen area, workstations, tables, tools, knives, and other equipment.
Responsible to any ad hoc task from time to time by superior.
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