1. PRIMARY FUNCTION
Work in an organized and systematic manner to learn about the kitchen basic operations and food preparation, while keeping the kitchen clean and stocked
2. ROLES AND RESPONSIBILITIES
2.1 Set-up the kitchen for the day’s business by setting up equipment ready for use, preparing necessary products and laying out all necessary utensils
2.2 Properly prepare, slice and portion food items for use
2.3 Properly prepare each customer’s orders according to recipe and standard preparation time
2.4 Operate each piece of equipment observing proper safety precautions
2.5 Clean the kitchen and store all products at the end of the day
2.6 Ensure that all weekly cleaning assignments are completed according to schedule
2.7 To undertake any other duties and responsibilities assigned by the management
3. IMPACT
Prepare quality food for customers according to standard recipes.
4. ENVIRONMENT
Fine dining restaurant
