Able To Organize The Assigned Work Area And Efficiently Put Away Orders.
Able To Prepare And Sells Food Within Recommended Time Frames To Meet Guest Expectations.
Able To Operate Kitchen Equipment Like Braising Pan, Baking Ovens, Stoves, Grills, Microwaves, And Fryers.
Able To Produce A Quality Product In A Timely And Efficient Manner For The Guests Or Staff.
Responsible To Maintain Cleanliness, Sanitation In 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.
Prepare All Menu Items By Strictly Following Recipes And Yield Guides.
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 Vegetables Using A Full Range Of Cooking methods.
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 stored properly in the correct location at the appropriate levels at all times.
Communicate any assistance needed during busy periods and report any incidents to the Chef to ensure optimum service to guests
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 the correct portion and quality of the food to the restaurant's standards.
Minimize waste and maintain controls to attain forecasted food cost
Review status of work and follow-up actions required with the Head Cook before leaving.
Assists in providing on the job training & development of new cook.
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Email : firstname.lastname@example.org
Mobile : 091 99822 07590