Setting up work, station, preparation of raw materials and execution of food menu items during operations to the specifications of the Head and Executive Chef.
Assist the Executive and Sous Chefs with daily tasks and assignments. Receiving and storing of products and ingredients in accordance with the restaurant’s best practices.
Product labelling and storage inventory of items received as well as monitoring stock levels.
Sterilize all kitchen equipment as well as a workstation at the end of the shift.
To study the recipe card of menu items belonging to the station assigned and ensure the necessary equipment and materials are constantly available.
Ensure that the station in the kitchen is kept sanitized and orderly.
Continuously train in advanced cooking techniques and expose to unfamiliar produce and ingredients.