JOB SUMMARY:
Responsible for the preparation and cooking food for the kitchen.
MAJOR RESPONSIBILITIES:
Ensures that all food preparations are in accordance with established recipes, menus and portion specifications. Responsible for personal hygiene, safe food handling, correct food presentation and correct method of food production as specified by immediate lead cook, sous chef and outlet chef. Assist in daily food safety documentation, correct shelve life labels, records of product spoilage and cleanliness of overall kitchen, chillers, freezers and trolleys in weekly cleaning schedule. Informs supervisors of equipment and food spoilage. Follows food and equipment safety practices. Arrives to work in the kitchen on time, assist in food prep and logistic as specify by supervisor to ensure outlet operation run smoothly. Understand and actively participate in Environmental, Health & Safety responsibilities by following established UO policy, procedures, training and team member involvement activities. Performs other duties as assigned. QUALIFICATIONS:
0 experience required. Have knowledge holding a knife, cutting and some basic cooking skills but not required; Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Ability to deal with problems involving a few concrete variables in standardized situations. While performing the duties of this job, the employee is regularly required to stand; walk; sit; talk or hear; use hands to finger, handle or feel objects, tools or controls; and reach with hands and arms. The employee is frequently required to taste or smell; and required to climb, stoop, kneel, crouch or crawl. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision; distance vision; color vision; depth perception; and the ability to adjust focus. While performing the duties of this job, the employee is frequently exposed to work near heat and heavy equipment; and occasionally exposed to extreme cold (non-weather); and extreme heat (non-weather). While performing this job, the noise level in the work environment is loud. Must have Beijing Food Hygiene Certificate Consistent attendance is a job requirement.
EDUCATION:
Completion of Chef’s apprentice or equivalent preferred but not necessary.
