Address
Form of work
SalaryJob Description
- Ensure that all food served is arranged properly and meets quality standards
- Ensure all kitchen work is completed within timelines
- Maintain hygiene standards of kitchen and equipment
- Ensured food preparation procedures for quality, uniformity and accurateness
- Direct and instruct kitchen staff in their individual tasks
- Ensure uniform serving sizes and quality of meals
- Train and supervise line cooks, prep cooks, stewards, and other food preparation workers
- Perform line cook duties during shift
- Prepare all hot and cold menu items according to recipes and guest specifications, in a sanitary and timely manner
- Prep for a la carte items to include; meats, fish, vegetables, and other foods.
- Follows recipes, portion controls, and presentation standards set by TC400 Executive Chef and Sous Chef.
- Maintain sanitation, health and safety standards in work areas by utilizing proper food-handling practices
- Operate large-volume cooking equipment such as pizza oven, grills, sauté stations, deep fryers or griddles.
- Follows proper plate presentation and garnish set up for all food items.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Follow quality standards in regards to proper storage of meats, vegetables, fruits, dairy products and grains
- Maintain inventory of food and supplies
- Inspect supplies, equipment, and work areas for cleanliness and functionality.
- Estimate expected food consumption, maintain a par sheet of all ingredients for your station and inform Executive Chef or the Executive Sous Chef for ordering purposes.
- Assist in the planning and pricing of menu items with the Executive Chef and the Executive Sous Chef.
- Provide input on planning menu specials.
- Maintain quality of food product and ensure consistency in food standards and delivery
