To support all kitchen activities in achieving key performance indicators and optimal line efficiency within the company safety and quality policies.
To ensure health and safety is first and foremost with every task carried out.
Ensure quality standards are achieved.
Ensure adherence to all company quality, safety and production procedures and policies.
Ensure the use of kitchen recipe manuals procedures to give a consistent platform for carrying out operations
Assisting the Chef de Partie in meal preparations
Prepping, chopping, sorting and storing food items needed for meals
Adhering to food safety and sanitation standards
Learning to cook various dishes and meals under the guidance of experienced chefs
Ensuring that their station is clean and organized
Handling kitchen equipment safely and responsibly
Storing food in the appropriate containers and at the correct temperatures
Assisting with inventory control and restocking kitchen supplies as needed
Monitoring portion control and quantities of preparation to minimize waste
Participating in kitchen team meetings and training sessions
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