• Ensure that daily Restaurant kitchen checklists are completed
• Assist in the opening and closing of the kitchen
• Ensure the correct quantities are prepared to meet daily needs
• Perform skilled cooking, food preparation and presentation
• Prepare all food items as directed in a sanitary and timely manner
• Serve food in the proper portion size and at the proper temperature as per set recipes
• Ensure timely preparation of all food items
• Check with the Sous chef the list of all daily preparations, their priority, special tasks, etc.
• Set up respective stations with the appropriate utensils and equipment, as per outlet’s guidelines
• Follow standard recipes, portion controls, and storage specifications as set by outlet’s Executive chef
• Acknowledge orders and prepare them according to specifications
• Delegate tasks to Commis and Demi chefs
• Ensure cleaning, sanitation, and organization of designated kitchen section, walk-in coolers, and storage areas are done as per outlet’s standards and checklists
• Frequently check on respective section’s fridge and freezer’s temperature and record them using the appropriate form
• Make sure that all prepared food is stored in its appropriate container and labeled with product name, production and expiry dates and at the proper temperature
• Stock food items in the proper portion size and at the proper temperature
• Work at an efficient and consistent pace
• Check with the Outlet Chef for details about any special events or particular service requests, either upcoming or for that day, in order to prepare for service accordingly
• Make sure that quality, quantity, temperature and presentation are as per set outlet standards before sending items into the dining area to the guest
• Ensure consistency, application of portion control of all menu product items as set by outlet
• Ensure that the station is completely set with the appropriate utensils and equipment, according to outlet’s guidelines
• Restock all items as needed throughout the shift
• Control wastage and record/report all wastages
• Guarantee that fresh and dry products are being used and stored as per the FIFO procedure
• Help in any area of the Restaurant kitchen when circumstances dictate
