Job Description
Main Responsibilities
-Report to the Head Wok Chef
-Take care of Wok Section and Cutter Section
-Play an all-purpose Cook in the kitchen brigade.
-Move from station to station, assisting with any tasks, as needed.
-Assist when another station member is absent or the workload approaches a more hectic pace
-Participate in checking of all purchased supplies for quality and account for each delivered item
-e-Procurement of stock supplies and update GRN
-Maintain discipline, cleanliness, hygiene of the kitchen area
-Ensure the consistency and the quality of food served in the restaurant
-Assist in managing discipline, cleanliness, hygiene of the kitchen area
-Assist in bi-monthly stock take
-Investigate customer complaints
-Adhere to hygiene and safety standards
-Adhere to company’s standard operating procedures
-Any other appropriate duties and responsibilities as assigned
Requirements
-Broad knowledge of the basic operations of each station
-Strict sense of hygiene and safety standards
