Job Description

Responsibilities:

• 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.
• Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a lacarte cooking.
• Able to operate kitchen equipment like braisingpan, bakingovens, stoves, grills, microwaves and fryers.
• 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 workstations are properly sanitized.
• Plating and presenting meal items as per the Chef de Partie's instructions.
• Replenishes service lines as needed and restocks and prepares the workstation for the next shift.

Requirements:

• Associate's degree, diploma, or certification in culinary arts is advantageous.
• Excellent understanding of various cooking methods, ingredients, equipment and procedures.
• A food handler's license.
• Proven commercial kitchen experience.
• Sound knowledge of food health and safety regulations.
• The ability to stand for extended periods.
• The ability to work under pressure.
• Great personal hygiene and grooming standards.
• Effective communication skills.

Benefits:

• Food & Accommodation will be provided.

Job Types: Full-time, Permanent

Pay: ?15,000.00 - ?20,000.00 per month

Benefits:

• Food provided
• Health insurance

Education:

• Diploma (Preferred)

Experience:

• total work: 1 year (Preferred)