Job Descriptions:
- Set up workstations with all needed ingredients and cooking equipment.
- Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.).
- Ensure great presentation by dressing dishes and garnish each dish properly before they are served.
- Ensure the quality, food safety/sanitation and timeliness of products served.
- 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.
- Check quality of ingredients. Ensure that food comes out simultaneously, in high quality and in a timely fashion.
- Manage stock and place orders when there are shortages. Stock inventory appropriately.
- Maintain a positive and professional approach with coworkers and customers.
- Perform other related duties as assigned by the management staff.
- Processes prepared foods for service using ovens, gas stoves, griddles, and broilers.
Requirements:
- Proficient in using cutting tools, cookware, and bakeware.
- Familiarity of various cooking procedures and methods (grilling, baking, boiling etc.).
- Capable to follow all sanitation procedures.
- Ability to work in a team.
- Excellent communication skills.
- Good physical condition and stamina.
- Possess at least Diploma from a Culinary School will be an advantage.
- 1 year experience
