Responsibilities:

• Prepare meals in accordance with the portion and quality standards specified in recipes.
• Prepare station set-up according to the production charts.
• Prepare and control food usage in order to minimize waste.
• Prepare meals as per written instruction.
• Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local health Board inspections and requirements.
• Advise the Chef of low inventory items and perform receiving and inventory duties as specified.
• Perform opening and closing duties as specified.
• Handle proper storage of food items as prescribed by health codes on a daily basis.
• Prepare garnishes on a daily basis.
• Stock supplies on a daily basis.
• Organize refrigeration units.

Requirements:

• At least 1 year of relevant working experience.
• Experience in western cuisine is preferred.
• Should possess at least N/O Levels.