Will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in a restaurant, washing dishes and cooking materials by machine or hand, and maintaining kitchen work areas and equipment in clean condition. Will report directly to Executive Chef.
Must be knowledgeable in all standard methods of food preparation, cooking times, and portioning to ensure food is prepared in the prescribed manner
· Sets up and breaks down work stations
· Cooks and prepares food according to Chef’s instruction, production guidelines and recipes
· Knowledge of food product, identification, and acceptable level of food quality
· Ensures food is stored at the appropriate temperatures for the appropriate length of time and follows all food safety standards
· Completes daily checklists for opening, closing, sanitation, and production
· Evaluates food quality and preparedness by tasting all dishes and preparations
· Cuts, trims, bones, and carves meat, poultry and fish to proper specification for service
· Responsible for ensuring correct portions when cutting, preparing and serving items to minimize waste and costs
· Continuously maintains a clean, sanitary and organized work area in compliance with all departmental and food safety standards
· Know and comply with all company policies and procedures regarding safety, security, emergencies, and guest interaction
· Report to work on time and in complete uniform
· Assists in other areas as needed
· Adheres to daily/ weekly / monthly cleaning schedules as determined by kitchen management
· Completion of any task requested by a suprvisor or member of the management team
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