Essential Job Functions
- Prepares, seasons, and cooks stocks, soups, sauces, meats, vegetables, desserts and other foodstuffs for consumption in hotels and restaurants.
- Reads menu to estimate food requirements and procures it from storage
- Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles
- Formulates and prepares complex recipes including bakers/pastry recipes and high-end specialty desserts for banquets and fine-dining restaurants.
- May assist Pastry/ Chef Head Baker with cake decorating.
- Measures and mixes ingredients according to recipe, using variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers and tenderizers to prepare soups, salads, gravies, desserts, sauces and casseroles.
- Bakes, roasts, broils and steams meats, fish, vegetables and other foods. Adds seasoning to foods during mixing or cooking according to personal judgment and experience. Observes and tests food being cooked by tasting, smelling and piercing with fork to determine that it is cooked.
- Responsible for ensuring food is cooked to proper standards
- Cleans kitchen equipment and practices all HACCP (Hazard Analysis and Critical Control Points) procedures
Qualities / Skills
- Strong communication, proven leadership and interpersonal skills
- Proven ability to read and understand recipes
- Strong organizational skills; Ability to multi task and work in a very fast paced team environment
- Demonstrates excellent guest service skills and is able to give appropriate service recovery
- Demonstrates passion and enthusiasm for working in the kitchen. Proven knowledge of culinary techniques and terminology
- Understands the purpose of the knife and when to use it
- Strong listening skills and ability to provide good judgment with food preparation
- Ability to take direction and receive constructive feedback
- Work in high volume restaurants