Main Duties
1. Work together with the Kitchen Manager to ensure all food are prepared accordingly to the production charts and following the methods of preparations
2. Always Ensure kitchen dress codes are followed
3. Together with Kitchen Manager to write dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Restaurant Manager.
4. Work to the specifications received by the Kitchen Manager regarding portion size, quantity and quality as laid down in the recipe index
5. Responsible for completing the daily checklist regarding FIFO and following food storage according to Planograms
6. Attend daily and monthly meetings with the Kitchen Manager and other meetings as requested by the Restaurant Manager
7. Report any problems regarding failure of machinery and small equipment to the Kitchen Manager and do follow ups.
8. Keep the section clean and tidy and sanitize from time to time ensure food doesn’t get contaminated
9. Pass all information to next shift about functions and ensure restocking are completed and close expiry products are highlighted
10. Accidents or sickness to be reported to the Kitchen Manager
11. Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety
12. Always make sure hair nets and gloves are used and replaced when necessary to avoid any cross contaminations
13. The above description is not to be regarded as exhaustive other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.
14. Completes basic food hygiene trainings.
15. Complete station training checklist and get certified within 4 weeks.
