- Sets up stations according to restaurant guidelines.
Prepares all recipes and menu items as directed in a sanitary and timely manner.
Follows recipes, portion controls, and presentation specifications.
Restocks all items as needed throughout shift.
Cleans and maintains kitchen in practising safety, sanitation, & organizational skills. Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
Properly uses and maintains equipment in the station(s).
Assists team members when necessary. Trains new staff.
Preparing, cooking and presenting dishes within your speciality
Managing and training any demi-chef de parties or commis working with you
Helping the sous chef and head chef to develop new dishes and menus
Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
Monitoring portion and waste control to maintain profit margins
Any other job's entrusted by the management
Job Types: Full-time, Permanent
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