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 prepare food within recommended time frames to meet the set requirements
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.
Minimise waste and maintain controls to attain forecasted food cost.
Review status of work and follow-up actions required with the Head Cook before leaving.
Assists in providing on the job training & development of new cooks.
