Diploma or equivalent required, culinary school a plus. Experience
Minimum Two (2) year experience as line cook and six (6) months as pantry/ prep cook; or equivalent combination.
Inform Food Beverage service staff of menu specials and out of stock menu items.
Regulate temperature of ovens, broilers, grills, and roasters.
Prepare all orders turned in by service staff, ensuring that all orders are cooked quickly and according to order.
Ensure the quality of the food items.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
Prepare items for meal service including sauces, soups, set up, and other items associated with the daily menu.
Prep food products using standard food preparation techniques.
Learn menus, recipes, preparation and presentation.
Ensure all food is stored in proper containers and at proper storage and holding temperatures. Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
Prepare food needed by other kitchen departments, which is best prepared by this department; and prepare all food for the next shift and for the following day as required and directed by Supervisor.
Maintain work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county and company health regulations and work safety regulations
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters.
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