Description

• Ensures that all food and products are consistently prepared and served according to recipes, portioning, cooking and portions.
• Fills in the various function within the kitchen operations as needed to ensure efficient operations.
• Ensures that all equipment is kept clean and kept in excellent working condition through personal inspection and by complying with the preventative maintenance programs.
• Supports in the controlling of food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Supports in the enforcement of company policies and supports the Chef in documenting employees who deviate from policy or contravenes the Behavioural Code.
• Ensures employees completes all assigned tasks within the schedule shifts without incurring excessive overtime.
• Supports the Chef in completion of employee performance appraisals on a timely basis.
• Train kitchen personnel in safe operation of all kitchen equipment, utensils, kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Checks and maintains proper food holding and refrigeration temperature control points.
• Inspects equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
• Performs quality checks on ingredients and finished products to ensure all standards are met.
• Follows the chef’s plans and schedules the work of the team in accordance with set timeframes.
• Ensures that the company standards concerning food production, food presentation, food handling, controlling procedures and the kitchen sanitation and health program is maintained.
• Responds courteously to all customer questions and complaints and work hard to ensure that the customer feels satisfied after any interactions.
• Executes other duties as assigned.

• Associate degree in restaurant management or certification from culinary school.
• Valid Food Badge

• A minimum of (2) two years’ experience in the role in a kitchen production environment.