Under direct supervision, to assist in the preparation and serving of food in the restaurant. Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs in restaurants.

Duties & Responsibilities:

• Assist with food preparation and cooking as required.
• Prepare the counter to the standards laid down by the Head Cook.
• Serve all food and beverages at the specified times.
• Strictly adheres to all recipes, methods and instructions from supervisor.
• Ensure daily knowledge of the food to be served, together with the appropriate garnish and portions.
• Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and hot and cold holding food.
• Assist with the washing-up of all light equipment in the servery and kitchen.
• Collect and remove to the appropriate area all dirty prep equipment and any other light equipment.
• Clean all aspects of the kitchen area & store rooms.
• Ensure that all floor and wall surfaces are kept clean to the prescribed height.
• Ensure that the store area is kept clean and tidy.
• Carry out deep clean as specified by the management.
• Maintain competent hygiene standards.
• Following company or competent policy in dealing with customer comments or complaints.
• Comply with Health and Safety Regulations and Fire Policy. Report hazards to management.

Candidate Profile:

• National Certificate Level 3 (NC3) in Food Operation or equivalent qualifications.
• Any proven experience in the kitchen department
• Valid Food Handler Certificate.
• Active listening and learning
• Work well under pressure and within the time limit.
• Well groomed
• Rapid and effective cooking skills
• Multitasking
• Know how to use commercial kitchen equipment such as meat slicers, salamanders (broilers) and steamers.