Job Description

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- Ensure that all food and products are consistently prepared and served according to
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- restaurant recipes, portioning, cooking, and serving standards.
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- Prepare a variety of meats, seafood, poultry, vegetable, and pasta dishes.
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- Understand and comply with the restaurant's standard portion sizes, cooking methods, quality standards and kitchen rules and procedures.
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- Prepare items for broiling, grilling, frying, sauteing and other cooking methods by portioning, battering, breading, seasoning, and marinating.
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- Follow proper plating presentation and garnish techniques.
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- Maintain sufficient levels of stock and ingredients.
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- Handle, store and rotate stock and products.
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- Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, saute burners, convection oven, flat top range, and refrigerated equipment.
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- Close the kitchen and following the closing checklist for kitchen stations.
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- Contribute to employment related decisions, including interviewing, hiring, evaluating and disciplining of kitchen staff.
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- Train and supervise kitchen staff, including kitchen hands.
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- Ensure that all kitchen equipment is kept clean and in excellent working condition.
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- Work with restaurant manager and owner to plan and price menu items, establish portion size guides, and prepare standard recipe cards for all current menu items.
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- Ensure that all products are ordered according to predetermined product specifications and received in accordance with correct unit count and condition.
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📌 Head Chef (Torquay)
🏢 iL Matto
📍 Torquay