Job Description:
- Responsible for food preparation and cook dishes according to Executive Chef’s standards of quality and recipes.
- Compile all food orders for the section, ensuring food quality and cost are in line with the restaurant standards.
- Ensure stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards.
- To minimize food and supply waste and pilferage.
- Ensure food handling and hygiene regulations are in accordance with NEA standards.
- Able to perform hot and/or cold kitchen food preparations.
- Keeping the kitchen and equipment clean and in good working conditions.
