Log In
Sign Up
Key Responsibilities
- Preparing specific meat cuts as per menu requirement
- Ensure minimum waste in deboning and cutting of meat for production
- Execute menus in collaboration with other colleagues
- Suggest new ways of dish presentation
- Give attention to productivity of the kitchen such as speed and food quality
- Suggest new rules and procedures for optimizing the cooking process
- Ensure Adherence to all relevant health, safety and hygiene standards
- Following directions provided by the chef departee (Garde manger)
- Collaborating with the rest of the culinary team to ensure high quality food and service
- Keeping the workstation safe and sanitary
- Improving food preparation methods based on feedback
- Assisting in other areas of the kitchen when required
- Ensure conformity to the University Quality Management Systems, Health and Safety Regulations
- Perform any other duty that may be assigned from time to time.
Qualifications and skills
- Certificate in Food Production or Culinary Arts
- Thorough experience with hot and cold food preparation and must hold a valid food handler’s certificate
- Two years of culinary experience in related food and beverage service and food preparation positions
