Job Description

Roles & Responsibilities

• Ensures that all food is prepared fresh and is of the highest quality.
• Strictly adheres to all recipes, methods and instructions from the Head Chef.
• Reports to work on time and carries out duties in a clean and appropriate uniform.
• Responsible for mise-en-place, and food service for station.
• Ensures that food orders are prepared without any unnecessary delays.
• Consistently check temperatures in foods and follows proper procedures in regards to chilling, re-heating and holding food.
• Reports waste to supervisors on a daily basis.
• Checks station upon arrival to determine status of outstanding safety, or equipment issues.
• Checks station prior to leaving to ensure cleanliness, proper disposal / removal of food and proper storing and labeling.
• Ensure strict hygiene and maintains cleanliness in the kitchen.
• Any other duties that may be delegated by Management.

Required Skills or Experience

• HND/ Cookery certificate  in Relevant Field

Work Experience

• 3 - 5 years