Position Overview
Specific Accountabilities
Reporting to the Executive Chef and Sous Chefs, below are some key accountabilities:
Ensuring the organization, cleanliness and sanitation of assigned work areas and equipmentEnsures that health and safety standards are followed during all stages and methods of food productionEnsures the preparation of all food items necessary for the various different menus and functions, accommodating all special dietary needs as requiredPreparing all food to the highest of standards set by the Executive Chef, Sous-Chefs and Chef de PartiesProviding guidance and direction to First Cooks, Second Cooks and Pantry CooksChecking menus, functions and number of guests expected for the assigned work station; ensuring ordering is accurate and work station equipment is tidy, clean and sanitaryQualification and Educational Requirements
Brings a minimum of four years' experience work...