Job Description
DUTIES AND RESPONSIBILITIES n
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Prepares, seasons, finishes, and garnishes all food in kitchen preparation in accordance with established recipes.
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Assists, in the absence of the Chef / Sous Chef, in checking for quality and consistency.
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Trains recent team members in station assignment and re-trains as needed.
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Maintains all refrigeration and dry storage areas to ensure proper handling and rotation of products.
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Ensures that all culinary work stations are clean and sanitized. Properly rotates, wraps and labels food products.
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Follows all recipes, specs, and control procedures. Suggests changes or corrections in recipes and procedures to restaurant Chef / Sous Chef
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Maintains a clean and sanitary kitchen at all times in full accordance with health regulations.
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Breaks down, cleans and assembles various types of food service machinery associated with food production.
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Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
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Assists guests with special requests.
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Serves as expediter in absence of Chef / Sous Chef.
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Can work one or more culinary work station at a time as required.
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Accurately completes all food safety documentation as assigned and regularly inspects the documentation of others.
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Assists in making recommendations and suggestions in hiring, terminating, suspending, and counseling to the Executive Chef.
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Directly supervises Cook 2 and Cook 1 team members.
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Performs all other duties as assigned.
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QUALIFICATION REQUIREMENTS n
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High school diploma or GED, culinary diploma or certificate preferred
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Two years of related experience required.
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Must be at least 18 years of age.
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Equal Opportunity Employer n
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.
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📌 Koto Buffet Cook 3 - Lead (New South Wales)
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