Responsibilities:- Arranges the stocks in all storage areas of the kitchen for proper inventory control
Prepares and cooks all menu items in his section in adherence to standards- Maintains cleanliness and sanitation in his workplace for hygienic and safety precautions
Observes proper supply or stock rotation in the use of ingredients to avoid wastage/spoilage.
- Receives or picks up supply requests and double checks all requisitions against items delivered.
Adheres to proper portioning standards in preparing menu items to maintain optimal food costs percentages.- Checks current supply levels and preparation checklists for the timely replenishing of ingredients
Prepares ingredients for cooking, slicing, chopping, dicing ingredients and storing them properly
- Communicates any assistance needed during busy or peak periods to minimize delays in food service
Assists other team members in the kitchen/production area when needed or when assigned by the Chef in Charge.
Job Types: Full-time, Permanent
Pay: Php- 00 per day
Benefits: - Opportunities for promotion
Promotion to permanent employee
Schedule:
Overtime
Supplemental pay types: Overtime pay
