JOB SCOPE (describe an overall summary of the job responsibilities)
Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes.
Be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner.
Must be familiar with sanitation regulations.
Team work.
Prepare and deliver a complete menu that delights our guests.

JOB RESPONSIBILITIES (describe the major duties of the role in the order of importance)
Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
Preparing basic salads and sauces as directed by the Head Chef.
Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
Ensure compliance with all health and safety regulations.




Performing basic cleaning duties and ensuring that workstations are properly sanitized.
Plating and presenting meal items as per the Head Chefs instructions.
Experiment with recipes and suggest current ingredients.
Helping with deliveries and restocking.
Awareness of the need to manage all relevant costs, including labour, food and operations expenses.
Be reliable and self-motivated with a solid work ethic.

JOB REQUIREMENTS (state the minimum experience, knowledge, education, language, technical skills, travelling requirements of this position.)
Associate’s degree, diploma, or certification in culinary arts is advantageous
Proven commercial kitchen experience
Sound knowledge of food health and safety regulations
The ability to work under pressure
The ability to stand for extended periods

Pay: $29.45 per hour

Expected hours: 8.0 – 38.0 per week

Advantages:
Free drinks
Free food

Work Location: In person

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