Responsible for food preparation and plating, helps the kitchen workers in the preparation of food items and set up allocated stations for menu, as instructed by the chef and as compliant with standards.

Typically assigned a place on the line, such as the grill, stove or vegetable prep area, and is responsible for cooking that specific portion of the meal. Also arranges, prepares and breaks down the buffets and food displays while maintaining the uppermost hygienic standards.

A.   Essential Duties and Responsibilities

1. Report directly to the CDP
2. Manage station assigned to him/her. Make sure mis en place adheres to standards and par stocks are maintained. Mis en place and food products assigned to his/her station are of his/her responsibility. Stations being:
1. Grill
2. Sautee
3. Pantry
4. Commissary
5. Floater
3. Keep his/her station well-organized.
4. Help keep stations clean.
5. Cook the line and do prep work. Make sure to produce good quality food all the time.
6. Adhere to HACCP and food safety standards.
7. Adhere to kitchen standards and recipes.
8. Help in maintaining FC and overhead expenses low by minimizing spoilages and waste, and making sure to turn of equipment not being used.
9. Make sure to take care of kitchen equipment and be responsible for any damage he/she inflicts on any equipment.
10. Know how to receive stocks and make sure they are of good quality.
11. Report any spoilage or loss to CDP/ Executive Chef/ Managing Chef
12. Attend kitchen service meetings

B.   Qualifications

• Non-smoker
• Graduate of any Bachelor’s Degree, preferably a graduate of Culinary Arts or equivalent
• Must have minimum of one year of cooking experience
• Must know basic kitchen terminology and ingredients
• Must possess good knife skills

·         Capable of multi-tasking and working under pressure

·         Capable of handling changing requirements or demands