1. Effectively checks and operates the cook’s station in the prep. Kitchen.
2. Prepares and ensures the complete line of mis – en - place set up.
3. Cooks food as per standard recipes and as per the day’s requirement.
4. Checks daily use records with the Demi Chef/Chef de Partie, so as to make sure that estimates are filled in correctly and production is following these estimates correctly.
5. Makes sure that the commis 2 Pulls all food needed for daily production from walk-in box and utilizes all leftovers as per SOP and with direction from the first cook.
6. Makes sure that all wastages are recorded on necessary documents.
7. “Brings up” complete menu, including good and wholesome food and whatever special is needed for the day.
8. Takes orders from the Demi Chef/Chef de Partie for the days menu items, Specials, etc.
9. Makes sure that all food is ready on time
10. Should remain in the work area at all times and in event of the completion of the work for the day, plan the next days work.
11. Whenever time is available, cooperate with the Chef for any outside food production.
12. Whenever time is available, advance preparation should be done as soon as the relief cooks reports to work.
13. Maintains good housekeeping in the entire prep.kitchen, walk-in chillers and all reach- in refrigerators.
14. All foods under refrigerators, Must be properly identified, covered and dated.
15. Maintains “FIFO” First In – First Out policy
Job Details
| Posted Date: | 2021-03-29 |
| Job Location: | Kuwait |
| Job Role: | Hospitality and Tourism |
| Company Industry: | Catering, Food Service, & Restaurant; Food & Beverage Production |
| Monthly Salary: | US $1,000 |
Preferred Candidate
| Career Level: | Entry Level |
| Nationality: | Bangladesh; India; Nepal; Philippines |
To apply for this job click here
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