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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J-18808-Ljbffr

📌 Head Chef Bendigo
🏢 iL Matto
📍 Bendigo