Ensure products are rotating on a first-in, first-out philosophy.
Ensure requisitions are processed properly and placed in designated area.
Maintain solid knowledge of food products.
Identify and safely use kitchen equipment.
Regularly run for food and restock kitchen supplies and food items required for service.
Properly label and date products to ensure safekeeping and sanitation.
Apply basic knife skills required for preparation.
Read and measure recipes.
Maintain a solid menu knowledge and attention to detail with plate presentation.
Remain versatile in preparing mise en place required for service.
Assist Pantry Workers, Cooks, Master Cooks and Chefs as needed in execution of service.
Work as a team, assisting guests’ and employees’ needs and inquiries.
Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
Perform all duties as deemed necessary for the success of the department.
Qualifications
Basic knife skills a must.
Equipment knowledge including a slicing machine, juicer and small wares equipment.
Knowledge of health and safety procedures, sanitation practices, weights and measures a must.
Professional appearance and demeanor a must.
Must have or be able to obtain Health Card.
Job details are sourced from the employer's original posting.
