To be assist HEAD COOK in the kitchen of a Western/Local cuisine restaurant.
To create new menus and plan menus for events.
To ensure that the mise en place is prepared for service daily.
To be able to operate convection and non-convection ovens.
Is skilled in sous vide and basic pastry/bakery methods.
To have butchery skills in order to portion meat, poultry & seafood.
To perform kitchen staff scheduling.
Able to work under pressure to ensure that the kitchen prepares food
in a timely manner.
To work with the restaurant manager to ensure that operations of the entire restaurant are never disrupted.
To perform stock taking and stock control for the kitchen - limiting wastage.
To do ordering of stocks as well as monitor prices for changes and increases - helping to source for lower cost products/produce.
