Prep and execute all menu items according to standards / station / restaurant or kitchen as directed by the Sous Chefs and Chefs
Oversee kitchens, service, production and line cooks in the absence and in assistance of the Sous Chefs and Chefs
Able to asses and direct the required work in any kitchens
Must be capable of writing and costing menus
Some ordering of food items as directed by the Sous Chefs and Chefs
Document menu changes, temperatures, meeting information
Attend meetings when required, e.g. Chef meetings, B.E.O meetings, planning meetings etc
Must be able to work all stations in any kitchen independently without supervision
Must be able to follow and execute all recipes without supervision
Work in a clean, safe and organized manner
Maintain proper fire and ticket times
Assist with replacing daily requisitions and rotating and storing them
Restocks dishes and silverware as required
Each associate is expected to carry out, within their capabilities, all reasonable requests by management

Requirements

Must have a minimum 5-year experience in culinary food service
REQUIRED CERTIFICATE/LICENSE: SNHD Health card

Applicant Tracking System Keywords

Tip: use these terms in your resume and cover letter to boost ATS matches.

Hard Skills & Tools

menu preparationmenu costingrecipe executionfood orderingkitchen oversightline cookingfood safetytemperature documentationcleanliness standardsfire safety

Soft Skills

leadershipcommunicationorganizationindependenceteamworkproblem-solvingtime managementadaptabilityattention to detailresponsibility

Certifications

SNHD Health card