1. All aspects of food preparation, cooking and presenting of dishes according to company guidelines customer preferences.
2. Liaise with kitchen staff, food service/barstaff and restaurant management regarding customers order and general service of kitchen operations.
3. Maintain a safe and hygienic working environment, to include properstorage of food, equipment, utensils and implements, prevention of working environment hazards and accidents at work, following accident, first aid and emergency procedures.
4. Daily temperature checks of fridges, freezers,storage areas, deliveries and recording assessment where necessary.
5. Abiding by all legal requirements, food hygiene regulations and food safety laws.
6. Cleaning,sanitizing and disinfecting all kitchen areasin accordance with daily.
7. Maintaining and handling knivessafely throughout work activities.
8. Maintaining a professional,safe and hygienic appearance on duty.
9. Complete all paperwork accurately, legibly and clearly.
10. Complete timesheets and have them verified by your supervisor.
11. Attend all meeting and training sessions, as requested.
