Job description: Duties and Responsibilities:
Ensure the preparation station and the kitchen is set up and stocked.
Prepare simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces.
Report to the executive chef and follow instructions.
Make sure food preparation and
storage areas meet health and safety standards.
Clean prep areas and take care of leftovers.
Stock inventory and supplies.
Cook menu items with the support of the kitchen staff.
Skills and Abilities:
High school diploma or equivalent qualification.
Certificate in Culinary Arts or related field.
A minimum of 2 years’ experience in a similar role.
In-depth knowledge of restaurant best practices and cooking methods.
Excellent communication and organizational skills.
Must be able to work cooperatively and efficiently in a team.