Purpose and Scope

Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Specific Duties and Responsibilities

·          Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.

·          Assumes 100% responsibility for quality of products served.

·          Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

·          Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

·          Portions food products prior to cooking according to standard portion sizes and recipe specifications.

·          Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.

·          Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

·          Follows proper plate presentation and garnish set up for all dishes.

·          Handles stores and rotates all products properly.

·          Assists in food prep assignments during off-peak periods as needed.

·          Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

·          Attends all scheduled employee meetings and brings suggestions for improvement.

·          Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

·          Quality food is produced and presented timeously at optimal cost under hygienic conditions and in line with business volumes

·          Kitchen operating procedures (SOP’S) and legislation is adhered to

·          Stocks are order according to procedures

·          Security of stores and stock are maintained at all times. Assist with stock takes: food and beverage items, operating equipment. Stock rotation is applied according to standard procedures

·          Knives are handled and maintained with care, and in line with best practice

·          Food is prepared for food presentation, in line with menu requirements and kitchen standards for the Chef’s area of operation

·          Food is produced according to menu costings and wastage is minimized

·          Quality and presentation of food is maintained in line with menu and Hotel requirements

·          The quality control and portion consistency system is adhered to

·          Consistent and superior service is provided at Guest contact points in food production eg Buffets

·          Kitchen equipment and fixtures are maintained and defects reported when necessary

Highest standards of hygiene, cleanliness and sanitation of kitchen and equipment is maintained at all times

Critical Competencies, Skills and Abilities

·          Be able to communicate and understand the predominant language(s).

·          Be able to work in a standing position for long periods of time (up to 5 hrs)

·          Be able to reach, bend, stoop, and frequently lift up to 50 lbs.

Must have the stamina to work 50 to 60 hours per week