• Accurately measuring meal ingredients for the Chef de Partie.
• Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
• Preparing basic salads and sauces as directed by the Chef de Partie.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
• Performing basic cleaning duties and ensuring that work stations are properly sanitized.
• Plating and presenting meal items as per the Chef de Partie’s instructions.
• Ensure that the utmost care is taken during preparation of food as instructed by the Chef De partie, taking into account, tquality, garnishing, and presentation as per client specification.
• Ensure that all cooking and blast chilling (CCP-3 and CCP-4, respectively) records are properly completed on-time as per the HACCP procedure.
• Adhere and comply to the company’s HACCP Policy’s rules and regulations including, but not limited to: personal hygiene, CCP documentation, food storage, hand-washing rules and regulations, glove policy, sickness policy.
• Any other reasonable task that may be required by management

Qualifications

• Grade 12
• Certificate in Food Prep

Experience

•  1 Years’

Skills

• Ability to Cook well
• Consistency
• Portion and Waste Control Monitoring
• Multi-task
• Hygiene Control

Competencies

• Ability to follow recipe standards
• Ability to run a kitchen
• Ability to procure correct recipe items