Description

Position Purpose

Responsible for the preparation of food, cleaning of kitchen, and assists Executive Chef with projects.

Duties and Responsibilities

• Measures ingredients and prepares them in accordance to chef’s specifications.
• Washes and peels ingredients in order for them to be used in different meals.
• Cuts and portions different types of meat according to specifications.
• Prepares different types of food from the menu, following carefully the recipes.
• Portions the food and prepares the dishes for plating.
• Packages take-away food for clients.
• Places food trays under food warmers, so that the food arrives in good conditions at the table.
• Distributes the plates to be served to the waiting staff.
• Accepts or rejects ingredients from food suppliers, based on their appearance and quality.
• Keeps track of ingredient quantities and ensures there are always enough for the day/week.
• Stores ingredients in dedicated containers, making sure that they are the best preserved.
• Informs superiors when the ingredients stock is getting low or when the kitchen tools do not work properly.
• Cleans and sanitizes the working surfaces, tools, utensils and working area.
• Carefully supervises the food temperature and the temperature from cooling rooms, to ensure that the ingredients kept are kept at the appropriate temperature.
• Swipes the remaining food from plates and puts them in the dishwasher/washes them.
• Washes the kitchen floor before closing.

Knowledge, Skills and Attributes

• Knowledge of kitchen tools and utensils.
• Good coordination.
• Good learning skills.
• Ability to work following verbal instructions.
• Work well under pressure.
• Must have food handlers certification

Qualifications

Education: High school diploma or GED required;

Experience: Minimum 2 years’ experience as Prep Cook or Line Cook, in 4-Star or higher rated restaurant preferred. Experience in multi-outlet, and high volume and quality food production.

Certification: Current food handler certificate.