Job Description:
Monitors kitchen equipment and reports issues to superiors.
Continually develops culinary knowledge to produce high-quality meals.
Measures, mixes, and prepares meal ingredients, sauces, and seasonings.
Washes, chops, and cuts fruit, meat, and vegetable items.
Assesses inventory and requests resupply when necessary.
Plates meal items under the chef de partie’s supervision.
Disposes of spoiled items and adheres to sanitation policies.
Skills:
Basic knowledge of all sections
Ability to work under supervision of a limited range
Ability to produce good quality basic food
Understanding of health and safety
Understanding of basic food hygiene practices
Good oral communication
Team management skills
High level of attention to detail
Good level of enthusiasm to develop your own skills and knowledge plus those around you.
Adaptability to change and willingness to embrace new ideas and processes
Ability to work unsupervised and deliver quality work
Positive and approachable manner
Team player qualities
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