All positions require an applicant with general food and beverage knowledge.
They must have good personal presentation and interpersonal skills.
All applicants must have a versatile schedule with the ability to work all shifts, weekends and holidays.
The ideal candidate will focus on how to meet and exceed the guest expectations.
Shift Duties Include:
To work directly under the Restaurant Chef
Process incoming bills – prioritize them, distribute tasks associated with it, ensure and co-ordinate timing of pick-up.
Maintaining prep levels – to know how much prep through busy days and slow days
Ensure the restaurant line is properly stocked for service with appropriate amounts of backups ready
Have full knowledge of the menu and follow and read recipes
Help the dishwasher when needed
Ensure the cleanliness and safety of the kitchen
Ability to put food deliveries away after checking for quality, in proper places and proper rotation
Ensures products are covered, labeled and stored correctly as needed
Monitors condition of food in storage to prevent spoilage and contamination
Estimates the quantity of food to prepare and cook, within specified guidelines
Selects, identifies and applies spices, herbs and condiments
Prepare basic stocks and sauces
Produces food with correct taste, temperature and correct visual appeal with direction of supervisors
Identify, clean and uses all kitchen equipment in the department correctly
Reporting equipment malfunction to the Restaurant Chef
Demonstrates a valuable understanding of all menus, recipes and standards for the area.
Is able to anticipate potential kitchen needs such as defrosting and ordering before running out
Job Qualifications:
At least 1 year experience in similar position
Be able to cook steaks to desired doneness
Understands most methods of cooking
Have positive knowledge of soups and sauces