Job Description

1. Food Preparation & Cooking:

• Ingredient Preparation: Wash, peel, chop, and measure ingredients accurately.

• Cooking: Prepare and cook food items according to recipes and menu specifications.

• Cooking Techniques: Utilize various cooking methods such as grilling, frying, boiling, and baking.

2. Kitchen Hygiene & Safety:

• Sanitation: Maintain cleanliness and hygiene of workstations, utensils, and kitchen equipment.

• Food Safety: Adhere to food safety regulations, including proper food storage and temperature control.

• Waste Management: Dispose of kitchen waste properly and minimize food wastage.

3.Inventory & Stock Management:

• Stock Monitoring: Assist in monitoring inventory levels and notify senior chefs of low stock.

• Storage: Ensure proper storage of ingredients to maintain freshness and prevent contamination.

• Stock Rotation: Practice FIFO (First In, First Out) method for stock rotation.

4. Cooking Station Management:

• Station Setup: Prepare and organize your assigned station with necessary ingredients and equipment.

• Service Preparation: Ensure timely preparation of dishes to meet service demands.

• Station Cleanliness: Maintain cleanliness and organization of your station during and after service.

Skill set

• Ability to work in shifts
• Ability to work independently
• Cooking
• Customer satisfaction
• Excellent use of various cooking methods
• ingredients
• equipment
• tools and processes
• Kitchen Management