Main responsibilities:
• Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation.
• Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
• Set up for the station according to Chef de Parties instruction.
• Set up "mis-en-place" for own station.
• Use Chef de Partie as a resource to ensure seasoning, portions, and appearance of food.
• Ensure that food from own station is delivered on time; asks for help if needed.
• Refer to station's file regarding preparation, cooking and presentation specifications of all dishes produced in the section.
• Confer closely with the Chef de Partie and takes every opportunity to become familiar with all aspects of his or her position
• Ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers, etc.
• Check & maintain coolers and storage areas for cleanliness, quantity and quality of food.
• Take proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment.
• Good knowledge of food sanitation standards.
• Works in a team – oriented environment and under demanding conditions.
• Wash, peel, cut and seed fruits and vegetables to prepare them for consumption.
• Undertake any other reasonable task requested by Top Management