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Purpose of the role:

Preparing food and setting up other necessary supplies. making sure everything is being set up correctly before starting work. Using specialized kitchen tools to prepare essential ingredients and create a finished product for restaurants.

• KEY JOB RESPONSIBILITIES

• Set up and stocking stations with all necessary supplies.
• Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces).
• Cook menu items in cooperation with the rest of the kitchen staff.
• Answer, report and follow executive or sous chef\'s instructions.
• Clean up the station and take care of leftover food.
• Stock inventory appropriately.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Comply with nutrition and sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.

Food Safety & hygiene

• Follow all company policies and procedures, including safety and security, report accidents, injuries, and unsafe work conditions to manager
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures, and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, saut\xc3\xa9 burners, convection oven, flat top range, and refrigeration equipment.
• Close the kitchen properly and follow the closing checklist for kitchen stations.
• Ensure uniform and personal appearance are clean and professional
• Comply with quality expectations and standards
• Always keep work area in hygienic conditions according to standards

Requirements

• Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures
• Accuracy and speed in executing assigned tasks

Galadari Brothers