Assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates. Assists the chefs in the production of different foods for example vegetables, meats and pastries. Prepare, cook and serve any food delegated as your responsibility ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times. Assists the chef in ensuring that health and safety standards are upheld in the kitchen. To follow company procedures with regards to temperature checks, food labeling and dating. Cleaning schedules and hygiene policies at all times. To assist Stock Clerk and Head Chef with the receiving and storage of deliveries and other items that is used in the operations while following the company procedures in receiving of goods. To be flexible in his work and assist Head Chef or Sous Chef whenever necessary. Assist and cooperate with the management in protecting the gross profit by controlling wastage, following standard recipes and executing correct portion control. To remove any hazards and must report to the Head Chef/Sous Chef or Operations Manager immediately any equipment malfunction or hazard. Seek council from management when needed Complete all other assigned duties when necessary Minimum Qualifications:
Strong analytical and planning skills Good communication and presentation skills Excellent problem-solving skills Flexible in his work Willing to extend work hours, day and night, weekend and holidays. Well groomed: to wear the full and correct uniform at all times whether in the public area or inside the Kitchen.
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