We are looking for kitchen team members for a high end. Asian-Mediterranean restaurant on a fast-paced environment.
SUMMARY
A Prep Cook’s major responsibility is to prepare food, help the kitchen workers in the preparation of food items, organizing delivery and butchering all kind of proteins as instructed by the Chef and compliant with standards.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Sets up his station according to restaurant guidelines.
Prepares all food items as directed in a sanitary and timely manner.
Assisting to organize the delivery in the morning.
Washing, chopping and sorting ingredients like, fruits, vegetables, fish and meats.
Follows recipes, portion controls, and presentation specifications as set by the restaurant.
Restocks all items as needed throughout the shift.
Cleans and maintains station while practicing exceptional safety, sanitation, and Organizational skills.
Has understanding and knowledge of how to properly use and maintain all equipment in the kitchen.
Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.
Performs additional responsibilities as requested by the Chef, Sous Chef or Kitchen manager at any time.
Prepare a variety of food: Meat, seafood, poultry, vegetables, and cold food items.
Perfect knowledge of butchering meat and fish.
Cover, dates and correctly store all food preparation items.
Use food preparation tools accordance with the manufacturer’s instructions.
Close the kitchen correctly follow the closing protocol made per station.
Assist all duties assigned by the Chef de cuisine or Sous Chefs.
SKILLS AND QUALIFICATIONS
Professional communication skills are required.
Ability to take direction.
Ability to work in a team environment.
Ability to work calmly and effectively under pressure.
Must have problem solving abilities, be self-motivated and organized.
Keen understanding of industry-standard best cooking and preparation practices.
Commitment to quality service, and food and beverage knowledge.
Food Handlers permit required.
Must be able to work nights, weekends, and some holidays.
Must be able to speak, read and understand basic cooking directions
Understanding and knowledge of safety, sanitation, and food handling procedures.