Support the Head Chef or SousChef as well as other kitchen employees in foodproduction.
Prepare, cook and serve fooddelegated, ensuring that the highest possible quality is maintainedand that agreed standards for food preparation and presentation aremet at all times under guidance from Head Chef or SousChef.
Assist the Head Chef or Sous Chef in theproduction of different foods, for example vegetables, meats andfish and ensuring that food is ready for pick up as per prescribedpreparation process.
Prepare ingredients forcooking, including portioning, chopping, and storingfood.
Assist the Head Chef or Sous Chef inmaking requisitions for food, storing all food, ensure stock iscontrolled and rotated, and accept and store deliveries.
Maintain high standard of personal grooming and personalhygiene and wear clean uniform while on duty, keep work area cleanand tidy.
Assist and monitor food stocks andstock movement and prepare the dishes designated for thatstation.
Ensure that mise enplace is completed in your section.
Carry out daily and weekly procedures, includingtemperature checks, food labeling / dating and storage.
Understand menu planning, the implementation of stockcontrols, the importance of good stock management, and how thisenables the kitchen to meet gross profit.