Responsibilities:
- Prepare meals in accordance with the portion and quality standards specified in recipes.
- Prepare station set-up according to the production charts.
- Prepares and controls food usage in order to minimize waste.
- Prepare meals as per written instruction.
- Maintains sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local health Board inspection and requirements.
- Advises the Chef of low inventory items and performs receiving and inventory duties as specified.
- Performs opening and closing duties as specifies.
- Handles proper storage of food items as prescribed by health codes on a daily basis.
- Prepare garnishes on a daily basis.
- Stocks supplies on a daily basis.
- Organize refrigeration units.
Requirements:
- At least 1 year of relevant working experience.
- Experience in western cuisine is preferred.
- Should possess at least N/O Levels.
