KEY RESPONSIBILITIES
Job Summary – (Role Summary)
- Assisting in the food preparation process.
- Preparing meals by washing, peeling, and chopping fruits and vegetables and seasoning different kinds of meat.
- Preparing basic salads and sauces for meals, as directed by the chef de partie.
- Cooking and preparing elements of high-quality dishes.
- Receiving deliveries and verifying that all ordered items are received and are good quality.
- Taking inventory of restaurant supplies and notifying the supervisor when stock is low.
- Disposing of the expired and spoiled food items stored in stock rooms, refrigerators, and freezers.
- Cleaning and ensuring that all the work stations are organized and properly sanitized.
- Preparing all the meal items to be presentable as instructed by the chef de parti.e
- Assisting other Chefs.
- Assisting with stock rotation.
- Contributing to maintaining kitchen and food safety standards.
- Ability to work under supervision of a limited range.
- Good level of numeracy Enthusiasm to develop your own skills and knowledge plus those around you.
- Adaptability to change and willingness to embrace new ideas and processes.
- Ability to work unsupervised and deliver quality work.
- Positive and approachable manner.
- Team player qualities.
