Line Cooks/Demi Chef/Commis
job description
- Respect the job duties assigned during the shift.
- Demonstrate a complete understanding of orders from the Chef de Partie/Sous Chef.
- Listen to and understand the recommendations and corrections from the Chef de Partie/Sous Chef.
- Maintain personal hygiene through clean uniforms and grooming.
- Work in a clean environment and adhere to kitchen hygiene standards.
- Report any defects in kitchen equipment.
- Follow the standard operating procedures for goods receiving and storage.
- Strictly adhere to the daily production list when preparing food items.
- Respect the shelf life of all food production and label accordingly according to Standard Operating Procedures.
- Minimize waste of goods through the practice of First In, First Out.
- Follow the cleaning charts to ensure cleaning and maintenance are done accordingly.
- Be able to prepare/cook all food items perfectly according to standard recipes.
- Establish good working relationships with team members.
Qualifications:
- Minimum culinary certificate or equivalent with at least 2 years of relevant experience.
- Possess a positive attitude towards assigned tasks.
Attributes:
- Eager to learn and grow professionally.
- Ability to effectively apply learned skills and knowledge.
- Demonstrates punctuality and discipline in work habits.