Key Result Areas:

• Prepare fruits, vegetables, meats, doughs, marinades and seasonings for the chefs and line cooks in advance of daily peak dining hours
• Consult both standard stocking requirements as well as pick lists prepared by executive chef to pull items from cold storage to thaw before preparation
• Thoroughly sanitize all kitchen surfaces as well as tools and utensils, and wash and clean all food prior to preparation
• Document all items pulled from storage into the preparation area, detailing any foods and/or liquids (i.e., oils and marinades) that end upgoing to waste
• Follow the instruction of the executive chef as to the use of leftover food items prepared in excess of daily requirements
• Coordinate with wait staff to determine diner volumes in order to anticipate if and when more prep work needs to be done to accommodate increased demands
• Assist chefs with the preparation of dishes (including retrieving and preparing items for special orders) as needed
• Adhere to the cleaning and equipment breakdown schedules assigned by the executive chef at the end of every shift

Key Highlights:

• Any existing systems/ processes streamlined???? Results obtained????Major assignments handled????
• Any unique initiative taken to improve customer satisfaction level???? Any major accounts/clients handled???
• Awards/appreciation letters received???? Other relevant achievements????