• Setting up work, station, preparation of raw materials and execution of food menu items during operations to the specifications of the Head and Executive Chef.
• Assist the Executive and Sous Chefs with daily tasks and assignments. Receiving and storing of products and ingredients in accordance with the restaurant’s best practices.
• Product labelling and storage inventory of items received as well as monitoring stock levels.
• Sterilize all kitchen equipment as well as a workstation at the end of the shift.
• To study the recipe card of menu items belonging to the station assigned and ensure the necessary equipment and materials are constantly available.
• Ensure that the station in the kitchen is kept sanitized and orderly
• Continuously train in advanced cooking techniques and expose to unfamiliar produce and ingredients.
Requirements
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Benefits
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