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· Works in the designated station as set by Executive Chef and/or Sous Chef.
- Able to organise the assigned work area efficiently.
- Able to prepare and assist in food preparation within recommended time frames.
- Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
- Slices, grind and cook’s meats and vegetables using a full range of cooking methods.
- Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.
- Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
- Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
- Prepare ingredients for cooking, including portioning, chopping, storing food, and all menu items by strictly following recipes and yield guide,
- Checks supplies and prepares lists of all food items needed.
- Replenishes ingredients as needed and restocks and prepares the workstation for the next shift.
- Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
- Check and ensure the correctness of the temperature of appliances and food.
- Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to the end user.
- Serve food in proper portions on to correct serving vessels and plates.
- Minimise waste and maintain controls to attain forecasted food cost.
- Review status of work and follow-up actions required with the Executive Chef before leaving.
- Assists in providing on the job training & development of new Commis.
· Knowledge and proficiency to operate commercial dishwashers.
· Ensure all kitchen equipment is clean and in good working order, after use.
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