Responsible for the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
Prepare food for production which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
Cook menu items in cooperation with the rest of the kitchen team.
Ensure the availability of supplies and food or approved substitutions in adequate time for preparation.
Set up and stock station with all necessary supplies to prepare for service.
Ensure the food comes out simultaneously, in high quality and in a timely fashion which is compliant with established standards.
Plan food production to coordinate with meal serving hours so that standards of excellence, quality, temperature and appearance of food are maintained at all times.
Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
Store all food properly and safely, marking the date and item.
Maintain a prepared, clean and sanitary work area at all times: clean and maintain equipment used in food preparation.
To ensure proper handling of all kitchen equipment at all times.
Answer, report and follow the instructions of the Head Chef and /or Chef in-charge at all times.
Comply with hygiene and sanitation regulations and safety standard at all times.
To report any necessary equipment and maintenance, workplace incidence or failure to meet performance standard by any of the kitchen staff to higher authority.
To act in the best interest of the company in all circumstances.
Any other appropriate duties and responsibilities as assigned..
