Description

The role involves, but is not limited to the following:

• Able to organise the assigned work area and efficiently put away orders.
• Able to operate kitchen equipment.
• Responsible to maintain cleanliness, sanitation at the assigned work area.
• Responsible for preparing and cooking all food items by the recipe and to specification.
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Prepare all menu items by strictly following recipes and yield guide.
• Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
• Slices, grind and cooks’ meats and vegetables using a full range of cooking methods.
• Wash and peel fresh fruits, vegetables and are able to weigh, measure and mix ingredients on correct proportions.
• Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
• Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
• Replenishes service lines 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.
• Check and ensure the correctness of the temperature of appliances and food.
• Serve food in proper portions on to correct serving vessels and plates.
• Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.
• Maintain correct portion size and quality of the food.
• Minimise waste and maintain controls to attain forecasted food cost.
• Assists in providing on the job training & development of new cooks.

To be eligible for this role:

• Cert IV in Commercial Cookery or equivalent
• Minimum 3 years’ experience
• Ability to work in a team environment