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 and ability to skillfully apply culinary techniques
Identify and safely use kitchen equipment
Regularly 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
Versatile in preparing cold items including salads, dressings and garnishes
Exhibit a basic knowledge, understanding and application of various cooking techniques
Plate desserts
Assist Cooks and Master Cooks 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
Two years minimum experience in a similar position required
Basic knife skills a must
Equipment knowledge to include slicing machine, juicer, small wares equipment
Knowledge of health and safety procedures, sanitation practices, weights and measures
Professional appearance and demeanor a must
Job details are sourced from the employer's original posting.
