Slices, grind and cooks meats and vegetables using a full range of cooking methods.Works in the designated station as set by Head Chef and/or Sous Chef.
Able to organize the assigned work area and efficiently
Able to operate kitchen equipment like Combi ovens, Hot plates and tilting pans .
Able to produce quality product in a timely and efficient manner
Rest kitchen area, workstations, tables, tools, knives and other equipment.
Maintain correct portion size and quality of the food to the organizations standards.
Job Duties:
Prepare all food items as directed in a sanitary and timely manner
Follow recipes and presentation specifications
Operate standard kitchen equipment safety and efficiently
Clean and maintain station in practicing good safety and sanitation
Restock items as needed throughout the shift
Adhere to all sanitation and food production codes
Assist with the cleaning and organisation of kitchen and equipment
