job description

• Helps set up the whole kitchen prior to the restaurant opening.

 

• Sets up all the kitchen stations by bringing all containers with the necessary food items prior to the restaurant opening.

 

• Ensures mise en place is done daily, keeping in mind projected business volumes and ensuring no missing items.

 

• Cooks the meals and the sections of meals assigned by the sous chef.

 

• Assists with cutting, marinating, precooking foods and any other cooking techniques when required to do so.

 

• Keeps pace with the other cooks on the line so that all food is ready for each plate at the same time.

 

• Ensures a clear line of communication between his/her colleagues in the kitchen and restaurant regardless of seniority or designation.

 

• Stocks inventory appropriately

 

• Steps in to help other line cooks who may be running behind.

 

• Assembles dishes and provides garnish where and when required.

 

• Ensures that food comes out simultaneously, in high quality and in a timely fashion

 

• Assumes responsibility for quality, food safety/sanitation and timeliness of products served

 

• Maintain a positive and professional approach with co-workers and customers

 

• Along with the rest of the staff, maintains good sanitary conditions and organisation in the kitchen.

 

• Wraps unused items and stores in a proper manner and in the appropriate areas at the end of a shift, and shuts off all equipment at the stations and in the kitchen that require to be switched off or shut down.

 

• Cleans and sanitizes the work area with the appropriate cleaning products and warm water

 

• Participates in cleaning of the rest of the kitchen before the restaurant closes for the night.

 

• Has knowledge of standard cooking, baking and grilling techniques

 

• Possesses excellent communication skills

 

• Works cooperatively and efficiently in a team environment

 

• Has the ability to perform calmly under pressure

 

• Uses critical thinking and reasoning skills to solve problems quickly

 

• Manages time effectively

 

• Understands and follows written and verbal directions explicitly and asks questions for clarity when necessary.

 

• Learns new recipes, procedures and recipe controls rapidly

 

• Stays up to date on changes with trends

 

• Manages material resources well and places new orders soon enough to prevent running out of supplies

 

• Monitors personal performance and makes improvements where needed.

 

SECURITY, HEALTH AND SAFETY

 

• Ensures that all food, beverage and ingredients available and used for the production of food and beverages for the guest is not consumed by self.

 

• Ensures he/she does not report to work intoxicated

 

• Maintains high confidentiality in regards to guest privacy

 

• Notifies the Restaurant Supervisor/Sous Chef/Director regarding lost and found objects

 

• Reports all potential and real hazards appropriately

 

• Fully understands the Level 24 Eatery fire and emergency procedures

 

• Follows emergency procedures to provide for the security and safety of guests and employees

 

• Works in a safe manner that does not harm or injure self or others

 

• Supports a safe environment by applying Level 24 Eatery regulations, and adhering to existing laws, regulations, policies and procedures.

 

• Maintains the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct

 

MISCELLANEOUS

 

• Stays current with activities in the restaurant and gym by reviewing the communication log book at each shift; updates log book for next shift

 

• Assists the Supervisor when requested

 

• Be able to stand on feet for long periods of time while cutting, stirring, grilling, frying and otherwise while preparing food.

 

• Be able to perform heavy lifting, that is: carrying equipment, carrying of sacks of fruits, vegetables and or ingredients, frozen vegetables et cetera

 

• If required to may work odd hours like late evenings, early mornings, weekends and holidays

 

• Endures hot temperature, loud noises and some stress in a fast paced kitchen environment

 

• Attends meetings and trainings required to by Level 24 Eatery staff

 

• Accepts flexible work schedule necessary for uninterrupted service to all restaurant guests