Kitchen Staff

A Kitchen Chef/Staff member prepares food, manages inventory, and ensures high sanitation standards in a fast-paced environment.

Key duties include cooking dishes to recipe, managing kitchen stations (grill, prep), maintaining hygiene, and collaborating with team members.

They must have strong stamina, multitasking skills, and knowledge of food safety procedures.

Key Responsibilities

• Food Preparation & Cooking: Operating cooking equipment (grills, ovens, stoves), measuring ingredients, preparing sauces, and chopping vegetables.
• Menu & Quality Control: Following recipes and station instructions to ensure consistency, plating, and temperature.
• Kitchen Sanitation: Cleaning workstations, washing dishes/utensils, sanitizing surfaces, and managing waste disposal.
• Inventory Management: Receiving deliveries, storing food properly, rotating stock, and informing supervisors of low inventory.
• Team Collaboration: Communicating effectively with chefs and kitchen staff to ensure timely service.

Required Skills and Qualifications

• Experience: Proven experience as a cook, commis, or similar kitchen role.
• Skills: Knowledge of various cooking methods, ingredients, and equipment.
• Physical Requirements: Ability to stand for long periods and lift up weight
• Hygiene Knowledge: Understanding of food safety regulations and sanitation practices.
• Time Management