Job Descriptions
Food Preparation:
- Manage daily Mise En Plus
- Measure and weigh ingredients according to recipes and portion sizes.
- Follow standardized recipes and techniques to ensure consistent quality.
- Handle and store food items safely, adhering to hygiene and sanitation standards.
Cooking and Plating:
- Monitor cooking times and temperatures to ensure food is cooked to perfection.
- Plate and garnish dishes according to established presentation guidelines.
- Ensure that portion sizes and plating aesthetics are maintained consistently.
Station Management:
- Manage and maintain a specific section of the kitchen (e.g., sauce, pastry, grill).
- Organize and prioritize tasks to ensure timely and efficient food production.
- Manage, delegate people in the section
- Stock and replenish ingredients and supplies as needed.
- Maintain cleanliness and organization of the work area.
Quality Control:
- Ensure consistency of the dish and products
- Regularly taste and inspect prepared dishes for flavor, seasoning, and appearance.
- Monitor and report any issues or inconsistencies to senior chefs.
- Collaborate with the team to develop new dishes and refine existing recipes.
Collaboration and Communication:
- Coordinate with other kitchen staff to ensure smooth workflow and timely service.
- Communicate effectively with the sous chef, and other team members.
- Follow instructions, ask questions, and seek clarification when needed.
Job Requirements
- 3 years of experience
Working hours
- 5 days 10am-2:30pm, 5pm-10:30pm
