Prepare special meals or substitute items. Regulate temperature of ovens,
broilers, grills, and roasters. Pull food from freezer storage to thaw in
the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain
food logs.
Monitor the quality and quantity of food that is prepared. Communicate
assistance needed during busy periods. Inform Chef of excess food items for use
in daily specials. Inform Food & Beverage service staff of menu specials
and out of stock menu items. Ensure the quality of the food items.
Prepare and cook food according to recipes, quality standards, presentation
standards, and food preparation checklist. Prepare cold foods.
Assist management in hiring, training, scheduling, evaluating, counseling,
disciplining, and motivating and coaching employees; serve as a role model.
Follow all company and safety and security policies and procedures; report
maintenance needs, accidents, injuries, and unsafe work conditions to manager;
complete safety training and certifications. Ensure uniform and personal
appearance are clean and professional; maintain confidentiality of proprietary
information; protect company assets. Anticipate and address guests’ service
needs.
Speak with others using clear and professional language. Develop and maintain
positive working relationships with others; support team to reach common goals;
listen and respond appropriately to the concerns of other employees. Ensure
adherence to quality expectations and standards. Stand, sit, or walk for
an extended period of time. Reach overhead and below the knees, including
bending, twisting, pulling, and stooping.
Move, lift, carry, push, pull, and place objects weighing less than or equal
to 25 pounds without assistance. Perform other reasonable job duties
as requested by Supervisors.
Safety and Security
- Report work related accidents, or other
injuries immediately upon occurrence to manager/supervisor. - Follow
policies and procedures for the safe operation and storage of tools, equipment,
and machines. - Follow company and department safety and security
policies and procedures to ensure a clean, safe, and secure environment.
- Identify and correct unsafe work procedures or conditions and/or report
them to management and security/safety personnel. - Use proper equipment,
wear appropriate personal protective clothing (PPE), and employ correct lifting
procedures, as necessary, to avoid injury. - Follow property specific
procedures for handling emergency situations (e.g., evacuations, medical
emergencies, natural disasters). - Complete appropriate safety training
and certifications to perform work tasks.
Policies
and Procedures
- Protect company tools, equipment, machines, or other
assets in accordance with company policies and procedures. - Follow
company and department policies and procedures. - Ensure uniform,
nametags, and personal appearance are clean, hygienic, professional and
in compliance with company policies and procedures. - Protect the privacy
and security of guests and coworkers. - Perform other reasonable job
duties as requested by Supervisors.
Guest Relations
- Assist other employees to ensure proper coverage and prompt guest
service. - Address guests' service needs in a professional, positive,
and timely manner.
Communication
- Speak to guests
and co-workers using clear, appropriate and professional language. - Talk
with and listen to other employees to effectively exchange information.
- Provide assistance to coworkers, ensuring they understand their tasks.
Working with Others
- Support all co-workers and treat
them with dignity and respect. - Partner with and assist others
to promote an environment of teamwork and achieve common goals. - Develop
and maintain positive and productive working relationships with other employees
and departments.
Quality Assurance/Quality Improvement
- Comply with quality assurance expectations and standards.
Physical Tasks
- Stand, sit, or walk for an extended period
of time or for an entire work shift. - Reach overhead and below
the knees, including bending, twisting, pulling, and stooping. - Move,
lift, carry, push, pull, and place objects weighing less than or equal to 25
pounds without assistance.
General Kitchen
- Prepare
all potentially hazardous foods at the correct temperature according to
the HACCP guidelines. - Follow appropriate personal hygiene procedures
to ensure food served to guests is safe for consumption, including disinfecting
hands prior to handling food and wearing a hat/hairnet and proper footwear.
- Follow and ensure compliance with food safety and handling policies
and procedures, such as product rotation, First In-First Out (FIFO); dating,
labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold
Chain compliance, across all food-related departments and areas. - Ensure
the quality of the food items and notify manager if a product does not meet
specifications. - Operate ovens, stoves, grills, microwaves, and fryers
to prepare foods. - Communicate any assistance needed during busy periods
to the Chef to ensure optimum service to guests. - Monitor the quantity
of food that is prepared and the portions that are served in to control food
waste and ensure that good food is not thrown away. - Report maintenance
issues immediately to appropriate personnel (i.e., management
or maintenance). - Check and ensure the correctness of the temperature
of appliances and food using thermostats and thermometers, including monitoring
freezer systems, such as fans, drains, and doors, for proper operation,
and report issues or problems to facility management. - Maintain kitchen
logs for food safety program compliance (e.g., A1, A2, QA). - Maintain
up-to-date knowledge of company Food Safety Programs within assigned area
of responsibility, as well as all local, state, and federal regulations.
- Inform Chef of any excess food items that can be used in daily specials
or elsewhere. - Maintain food logs for all food products (e.g.,
production charts).
Sanitation and Maintenance
- Wash
and disinfect kitchen area including tables, tools, knives, and equipment
to ensure sanitary conditions and meet the departmental standards, including
using sanitizers required by health department. - Set-up and break down
work station with required mise en place, tools, equipment and supplies,
ensuring items are to established specs, ensuring adequate fill of containers,
storing items appropriately, and cleaning station as appropriate.
- Follow and ensure compliance with sanitation and cleaning procedures
and pest control guidelines, reporting pest control issues to appropriate
personnel. - Disassemble and assemble kitchen equipment following safety
procedures when cleaning.
Kitchen Tools & Equipment
- Use kitchen tools safely and appropriately, including using appropriate
tools to open cartons, boxes, and cans; keeping knives sharpened; using proper
knife handling procedures; using correct knives for particular food item
or specific task; using dry pads when moving hot material; and engaging all
appropriate safety devices prior to operating equipment. - Use measuring
tools (for example, scale, measuring cups, measuring spoons) to precisely
measure ingredients and portion sizes.
Food Preparation
- Prepare and cook food according to recipes, quality standards, presentation
standards, and food preparation checklist, establishing priority items.
- Test foods to determine if they have been cooked sufficiently, using methods
such as tasting, smelling, or piercing them with utensils. - Prepare
ingredients for cooking, including portioning, chopping, and storing food before
use. - Weigh, measure, and mix ingredients according to recipes
or personal judgment, using various kitchen utensils and equipment.
- Wash and peel (if required) fresh fruits and vegetables to prepare them
for cooking or consumption. - Monitor food quality while preparing food
and throughout the day utilizing the HACCP forms and production charts.
- Prepare special meals or substitute items, where possible, to satisfy guest
requests. - Regulate temperature of ovens, broilers, grills,
and roasters. - Pull food from freezer storage to thaw in
the refrigerator, according to freezer pull chart.
Set-up
- Ensure proper portion, arrangement, and food garnish to be served to waiters
or patrons, according to standards. - Serve food (for example, soup,
desserts, sides, entrees) in proper portions onto dishes, plates, mugs,
and bowls, ensuring proper plate appearance. - Inform Food & Beverage
service staff of menu specials and out of stock menu items throughout the meal
period.
Banquet/Buffet
- Breakdown work station
and return and label back-up items according to proper food handling
procedures.
Maintenance, Sanitation, and Cleaning Activities
- Ensure food storage areas are clean.
Interpersonal Skills
- Team Work
- Interpersonal
Skills - Diversity Relations
Communications
Personal Attributes
- Dependability
- Stress Tolerance
- Positive Demeanor
- Safety Orientation
- Adaptability/Flexibility
- Presentation
- Integrity
- Initiative
Organization
- Multi-Tasking
- Detail Orientation
Stock and Inventory
- Food
Storage and Rotation
Equipment and Tools
- Thermometer
and Thermostat - Temperature Standards
- Kitchen Tools
- Kitchen Equipment
- Cleaning Kitchen Tools/Equipment
Basic Cookery
- Cooking Standards
- Thawing Food
- Recipe
- Fish Storage
Butcher
- Protein
Storage Guidelines
Set-up
Bussing
QUALIFICATIONS
Education
Matric and culinary qualification
Related Work
Experience
At least 3 years of related work experience
Supervisory Experience
No supervisory experience
is required
