kitchen hand

• Always arrive in a clean tidy uniform and presentable to be in guest view.
• Project a positive and motivated attitude amongst all associates.
• Provide the highest and most efficient level of hospitality service to the restaurant guests.
• Work in the designated station as set by Head Chef or Sous Chef.
• Ensure mise en place is complete each day for section.
• Ensure that plans are being followed daily and checklists checked off.
• Responsible for preparing and cooking all food items by the recipe and to specification.
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Prepare all menu items by strictly following recipes and yield guide.
• Ensuring that standards for safe food handling and sanitation are followed.
• Keep the kitchen clean and efficient.
• Ensure all prep is complete before service begins (breakfast 7am, lunch 11:30am, dinner 5:30pm)
• Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
• Adhere to a strict working schedule and organize section, work cleanly and efficiently.
• Maintain order and discipline in the kitchen during working hours.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Ensure that food stock levels within designated station are of sufficient quantity and quality.
• Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained.
• Operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
• Maintain cleanliness, sanitation at the assigned work area.
• Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
• Prepare, season, and cook a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
• Slice, grind and cook meats and vegetables using a full range of cooking methods.
• Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.
• Have general knowledge of cooking temperatures, making soups & sauces, vegetable preparation.
• Keep track of stock levels and place orders to ensure adequate stock is on hand without excessive waste.
• Check supplies and prep lists and ensures all items are prepped in a timely fashion.
• Replenish service lines as needed and restock and prepare the workstation for the next shift.
• Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
• Check and ensure the correctness of the temperature of appliances and food.
• Serve food in proper portions on to correct serving vessels and plates.
• Wash and disinfect kitchen area, workstations, tables, knives and other equipment.
• Minimise waste and maintain controls to attain forecasted food cost.
• Assist other team members in the kitchen when needed or perform any other tasks assigned by management.

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