Cook / Chef De Partie

Responsibilities: • Prepare meals in accordance with the portion and quality standards specified in recipes. • Prepare station set-up according to the production charts. • Prepare and control food usage in order to minimize waste. • Prepare meals as per written instruction. • Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local health Board inspections and requirements. • Advise the Chef of low inventory items and perform receiving and inventory duties as specified. • Perform opening and closing duties as specified. • Handle proper storage of food items as prescribed by health codes on a daily basis. • Prepare garnishes on a daily basis. • Stock supplies on a daily basis. • Organize refrigeration units. Requirements: • At least 1 year of relevant working experience. • Experience in western cuisine is preferred. • Should possess at least N/O Levels.