1. Assists the kitchen chef or his delegate in checking all incoming items
2. Monitors the food production according to the restaurant standard.
3. Prepares and cooks orders to the minute, according to the kitchen chef’s order.
4. Arranges plates and helps in dishing out meal portions.
5. Sticks and adheres to the Fig Holding Standard recipes.
6. Ensures Hygiene and Sanitation Standard are attained in the section.
7. Adopts and coach’s employee in his section the "Clean as you Go" method of working, by assuring that the work station and the cold room are kept clean and in an orderly fashion
8. Ensures that all recipes are sufficiently supplied with their requirements.
9. Conducts regular check-ins of cold kitchen fridges and walk-in coolers, the expiry dates, the labelling, cleanliness, and temperatures of the Cold room
10. Prepares market list for his section and forwards it to the kitchen chef.
11. Ensures that all equipment is correctly handled and well-maintained
12. Ensures that all cold dishes are prepared in an attractive and appetizing manner.
13. Participates in the preparation of all sauces, dressings, appetizers, salads, dishes, and garnishes in accordance with established recipe cards and methods.
14. Participates in the "à la carte menu" and Decoration.
15. Assists in ensuring that portion control policy/standard plating instructions are adhered to.
16. Establishes and maintains effective employee relations.
17. Keeps an up-to-date standard recipe file for all food items to include: Recipe list (Cooking with style), Food costs, Importation items list and their costs, Items preparation timing, and Restaurant Standard Manual
18. Attends and conducts all on-the-job learning events as appropriate.
19. Ensures the section is kept in a clean and orderly fashion.
20. Ensures that all equipment/utensils in the section are correctly handled and maintained.
21. Demonstrates understanding and awareness of all company policies and procedures relating to health, safety & hygiene. Bottom of Form
22. Participates in the general communication meeting, directed by the Operations Manager and the Executive Chef, for all kitchen staff
23. Checks on the Labelling process and other food safety matters on a daily basis