Assistant cook performs a variety of tasks such as preparing base ingredients for soups, salads, meats, vegetables, desserts, beverages, etc.; operates all kitchen equipment to include grill, ovens, steam equipment, ovens; maintains a high standard of sanitation and cleaning relative to equipment and working environment; may participate in serving food; may receive training in the preparation of food on a large scale; performs related tasks as required.
Assists with the preparation, set up and service of breakfast, lunch or dinner.
Assists with weekly ordering of supplies and food products.
Strict adherence to all sanitation and food handling procedures.
The Assistant chef is responsible for preparing items prior to a meal service, such as chopping vegetables, butchering meat, or cleaning seafood.
Attends meetings as required.
May perform data entry in Food Pro or other related database.
Performs other job related duties as assigned by supervisor.
Prepare food of the highest standard, maintaining:
High levels of food presentation and quality
Efforts to minimize wastage at all times
A clean and hygienic working environment courtesy of regular and thorough cleaning efforts
Assist the Head Chef with operation of the Stock Control System
Maintain Kitchen Hygiene Program and legal standards at all times
Strictly follow Health and Safety policy
Maintain a high level of customer service and presentation of staff and facilities
To serve food and beverages to guests (children and adults)
To carry out cleaning duties in Café area, as necessary
Estimates food needs, reviews inventory to assure that adequate supplies are available, requisitions food and other supplies from stockroom.
Performs skilled cooking and food preparation.
Coordinates food service activities to have meals prepared at scheduled time.
Stores and supervises storage and use of leftover foodstuffs and uncooked products.
Inspects, supervises and participates in the cleaning of kitchen.
Packages and freezes food to comply with health regulations.
Assists in developing and evaluating new recipes and products.
To work with the kitchen team to produce food for the unit to a high standard on a daily basis.
To take responsibility for the daily paperwork with regards to ordering.
To assist the Chef with ordering and menu planning.
To cover all duties normally assigned to the Chef in their absence.
To carry out any reasonable requests made by your line manager
Assist in unloading delivery trucks and ensuring that food is stored in the appropriate conditions.
Testing Recipes- Assistant chefs are often called upon to help Chefs test new recipes.
AUTHORITIES (if any)
Act as per the instruction of the chef
Qualification / Education Level :
High school education; cooking experience either in institutional or catering operation combined with proven ability.
Special Skills, if any:
Basic Food Hygiene Certificate
Good communication skills
Ability to work under pressure
Ability to work on own or in teams
Commitment to delivering high levels of customer service