DUTIES & RESPONSIBILITIES
· Prepares, arranges and serves all food according to the standards set by the Executive Chef or Executive Sous Chef.
· Performs and checks mise-en-place, preparations, cutting and de-boning of meats, cooking and arranging of food as instructed.
· Adheres and complies strictly with food safety and personal hygiene standards in accordance with NEA’s regulations.
· Controls cost by minimizing spoilage, waste and exercising portion control.
· Handles machines, furniture, equipment and utensils properly and cleans them after used.
· Makes use of standard recipes and presentation instructions whenever possible.
· Cleans refrigerators, work tables and ensures that his working area is clean at all times.
· Washes soiled pots, pans, kwalis or utensils for standing by for the next order after used.
· Responsible for collecting items requisite from both dry and cold stores.
· Follows established procedures and performs special duties as may be assigned by supervisors
· Attends meetings and training whenever required.
· Performs any other duties as and when assigned by the Sous Chef and / or Junior Sous Chef.
