Food Preparation:

• Prepping Ingredients: Prepare ingredients by washing, chopping, and measuring portions for dishes. This may include cutting vegetables, butchering meat, or preparing sauces.
• Setting Up the Station: Ensure that their assigned cooking station is fully stocked with necessary ingredients, tools, and equipment before the service begins.

Cooking:

• Cooking Menu Items: Cook food items according to the recipe and the restaurant's standards, ensuring consistency in taste and presentation.
• Managing Multiple Orders: Work efficiently to prepare multiple orders simultaneously, ensuring timely delivery of food to customers.
• Maintaining Quality: Ensure that food is cooked to the correct temperature and consistency, meeting health and safety standards.

Plating and Presentation:

• Plating Dishes: Assemble and present food in an appealing manner according to the restaurant’s guidelines.
• Garnishing: Add final touches to dishes, such as garnishes or sauces, to enhance the visual appeal.

Cleaning and Maintenance:

• Maintaining a Clean Station: Keep the cooking station clean and organized during service, and conduct thorough cleaning after service.
• Equipment Maintenance: Ensure that cooking equipment, such as grills, fryers, and ovens, are in good working condition. Report any malfunctions to the chef or kitchen manager.

Adhering to Health and Safety Standards:

• Following Safety Protocols: Adhere to all food safety regulations, including proper food handling, storage, and cooking temperatures to prevent contamination.
• Wearing Protective Gear: Use personal protective equipment (PPE), such as gloves and aprons, to maintain hygiene and safety in the kitchen

Inventory and Stock Management:

• Managing Inventory: Monitor the stock levels of ingredients and report shortages or the need for reordering to the kitchen manager.
• Minimizing Waste: Practice portion control and minimize waste to help control food costs.

Assisting with Menu Development:

• Contributing Ideas: Provide input on new dishes or modifications to existing recipes based on experience and customer feedback.

• Preferred 1 year Kitchen experience in a resort, hotel or restaurant