Job Description
Responsibilities
- Setting up work, station, preparation of raw materials and execution of food menu items during operations to the specifications of the Head and Executive Chef.
- Assist the Executive and Sous Chefs with daily tasks and assignments. Receiving and storing of products and ingredients in accordance with the restaurant’s best practices.
- Product labelling and storage inventory of items received as well as monitoring stock levels.
- Sterilize all kitchen equipment as well as a workstation at the end of the shift.
- To study the recipe card of menu items belonging to the station assigned and ensure the necessary equipment and materials are constantly available.
- Ensure that the station in the kitchen is kept sanitized and orderly.
- Continuously train in advanced cooking techniques and expose to unfamiliar produce and ingredients.