Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and other kitchen equipment.
Ensure standard portion sizes, cooking methods, quality, and kitchen rules, as well as policies and procedures.
Stock and maintain sufficient levels of food products at line stations to ensure smooth service periods.
Portion food products prior to cooking according to standard portion sizes and recipe specifications.
Maintaining a clean and sanitary workstation area including tables, shelves, grills, boilers, fryers, pasta cookers, saut burners, convection oven, flat top range, and refrigeration equipment.
Follow proper plate presentation and garnish set up for all dishes.
Assist in food preparation assignments during off-peak periods as needed.
Comply with the conditions of the food hygiene policies (HACCP).
Coordinate and participate with other sections of requirements, wastage, and cost control.
Support the team in the daily operation and work.
Ensure operating equipment/equipment store are well-maintained, in good condition, clean, and tidy.
Assist in stock-taking inventory.
Record all breakage reported on a daily basis.
Close the kitchen properly and adhere to the closing checklist for kitchen stations. Assist others in closing the kitchen.
Job Requirements
Fundamental oral and written communication skills.
Basic knowledgeable in dining room, service procedures and functions.
Ability to adapt and possesses organization skills.
Knowledge in hygiene and sanitation.
Creativity and presentation skills.
Positive attributes and diplomatic communication skills.
Job Benifits
Training and certification sponsored by the company
