Responsibilities

• Prepares food according to recipes and plate presentation standards.
• Knows how to operate equipment belonging to the kitchen area.
• Maintains all operating items at established par stock level.
• Maintains at the highest possible level the equipment cleanliness and repairs of the kitchen area.
• Assists with controlling the food cost by following standard portioning and portion control.
• Ensures a clean kitchen, hygienic work procedures and high safety standards.
• Checks all orders for presentation, correctness before they are picked up.

Pastry/Bakery

• Preparation of all kinds of dough.
• Moulding and baking of bread, rolls, cakes, pies, desserts and other kinds of bread.
• Decorating and apportioning of desserts in buffet presentations.
• Prepares all ingredients for baking, measures and mixes according to recipe, bakes cakes and cuts and i...