Prepare ingredients for cooking, including portioning,
chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh,
measure, and mix ingredients. Prepare and cook food according to recipes,
quality standards, presentation standards, and food preparation checklist.
Prepare cold foods.
Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine
if they have been cooked sufficiently. Monitor food quality while preparing
food. Set-up and break down work station. Serve food in proper portions onto
proper receptacles.
Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check
and ensure the correctness of the temperature of appliances and food.
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. 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 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. Perform other reasonable job duties as requested
by Supervisors.
Safety and Security
- Follow company
and department safety and security policies and procedures to ensure a clean,
safe, and secure environment. - 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. - Use proper equipment, wear appropriate personal
protective clothing (PPE), and employ correct lifting procedures, as necessary,
to avoid injury. - Complete appropriate safety training
and certifications to perform work tasks. - Identify and correct unsafe
work procedures or conditions and/or report them to management
and security/safety personnel. - Follow property specific procedures
for handling emergency situations (e.g., evacuations, medical emergencies,
natural disasters).
Policies and Procedures
- Follow
company and department policies and procedures. - Protect company tools,
equipment, machines, or other assets in accordance with company 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.
Communication
- Speak to guests and co-workers using clear,
appropriate and professional language.
Working with Others
- Support all co-workers and treat them with dignity and respect.
- Develop and maintain positive and productive working relationships
with other employees and departments. - Partner with and assist others
to promote an environment of teamwork and achieve common goals.
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. - 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. - Communicate any assistance needed during busy
periods to the Chef to ensure optimum service to guests. - Operate ovens,
stoves, grills, microwaves, and fryers to prepare foods. - 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. - Report maintenance issues immediately
to appropriate personnel (i.e., management or maintenance). - Maintain
up-to-date knowledge of company Food Safety Programs within assigned area
of responsibility, as well as all local, state, and federal regulations.
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. - Prepare ingredients
for cooking, including portioning, chopping, and storing food before use.
- Wash and peel (if required) fresh fruits and vegetables to prepare them
for cooking or consumption. - Test foods to determine if they have
been cooked sufficiently, using methods such as tasting, smelling, or piercing
them with utensils. - Weigh, measure, and mix ingredients according
to recipes or personal judgment, using various kitchen utensils
and equipment. - Monitor food quality while preparing food and throughout
the day utilizing the HACCP forms and production charts. - Prepare cold
foods, including preparing salads, cold sandwiches, condiments,
and dressings.
Set-up
- Ensure proper portion,
arrangement, and food garnish to be served to waiters or patrons, according
to standards.
Banquet/Buffet
- Breakdown work station
and return and label back-up items according to proper food handling
procedures.
Interpersonal Skills
- Team Work
- Diversity Relations
Personal Attributes
- Safety
Orientation - Dependability
- Presentation
Stock
and Inventory
- Food Storage and Rotation
Basic
Cookery
Education
Matric and culinary qualification
Related Work
Experience
At least 1 year of related work experience
Supervisory Experience
No supervisory experience
is required
