Job Summary/Purposes
Responsible for the base line preparation and creation of menu dishes, following the manager's directives while working in a team and adhering to health and sanitary norms as well as company standards.
Responsibilities
- Handles the reception of raw materials, assesses their freshness, and stores them according to FDA norms, reporting any discrepancies due to transport or storage issues.
- Manages basic preparations, cleans raw materials, and prepares the line based on the menu, following recipes and ingredient quantities provided in company manuals.
- Prepares menu dishes (starters, first courses, second courses, sides, desserts, deli items, and cold dishes), coordinating with the team.
- Ensures each dish is crafted with precision and attention to detail, performs decorations, and plates according to the company's presentation and quality standards.
- Uses appropriate tools and equipment for each task, operating safely and maintaining their cleanliness.
- Organizes individual workstation respecting shared spaces.
- Knows proper food management, different cooking techniques, and applies control procedures on conservation status.
- Proactively signals depleted products/ ingredients, checks expirations, and compiles reports on daily stock levels.
- Actively collaborates with the service area to ensure proper service timing and fulfill customer requests.
- Adheres to company procedures and hygiene regulations, ensuring safety compliance.
- Ensures proper handover to colleagues of the next shift or day.
The activities described above are listed by way of example and not exhaustively.
