Job Purpose: Prepare and cook food in the assigned restaurant with a specific menu. Duties of these cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment.
Duties and Responsibilities:
• Support restaurant manager ad monitor monthly inventory reports
• Set up and prepare stations with all necessary supplies
• Prepare food for service
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow executive or souse chef’s instructions
• Clean up station and take care of leftover food
• Stock inventory appropriately
• Ensure that all food and products are constantly prepared serviced according to the restaurant’s recipes, portioning, cooking and serving standards
• Provide advice and suggestions to restaurant manager as needed
• Fill in where needed to ensure guest service standards and efficient operations
• Align with the rest of tram member to achieve company objectives in sales, service, quality, sanitation... etc.
• Compliance with restaurant’s policies and procedures
• Provide safe food and beverages with highest level of quality service and standards
Attributes/ Personal Characteristics
• Communication
• Team player
• Cooperation
• Details oriented
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