Job Description:
- Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales.
- Study each recipe and gather all necessary ingredients.
- Cook food and place order in a timely manner.
- Plan and execute menus in collaboration with other colleagues.
- Always ensure adequacy of supplies
- Manage ingredients that should be frequently available daily.
- Follow the directions of the executive and sous chef.
- Suggest new ways of presentation of dishes.
- Suggest new rules and procedures for optimizing the cooking process.
- Give attention productivity of the kitchen such as speed and food quality.
- Ensure adherence to all relevant health, safety, and hygiene standards.
- Collaborate with other colleagues and seniors.
- Set up and stock stations with all necessary supplies.
- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
- Prepares a variety of meats, seafood, poultry, vegetables, dairy and other food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags.
- Processes prepared foods for service using ovens, gas stoves, griddles, and broilers.
- Assure that each item is cooked to the Chef and guest’s specifications.
- Garnish each dish properly.
- Answer, report, and follow executive or sous chef’s instructions.
- Maintains a clean and sanitary workstation area including tables, shelves, broilers, sauté burners, ovens, flat top griddles, and refrigeration equipment both during and after service.
- Stock inventory appropriately.
- Ensure that food comes out simultaneously, in high quality and in a timely fashion.
- Assumes responsibility for quality, food safety/sanitation and timeliness of products served.
- Maintain a positive and professional approach with coworkers and customers.
- Perform other related duties as assigned by the management staff.
Requirements:
- Proven work experience as a Chef or Cook.
- Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers).
- Good knowledge of culinary, baking and pastry techniques.
- Strong leadership skills.
- Ability to remain calm and undertake various tasks.
- Solid time management abilities.
- Up-to-date knowledge of cooking techniques and recipes.
- Familiarity with sanitation regulations.
- Possess at least Culinary School Diploma.
- 3 years work experience.
