Cook/ Entry level Chef

Job Description/Requirements

Cook,bake, grill, steam and boil meats, vegetables, fish, poultry and other foods.

Present, garnish and arrange final dishes.

Maintain a clean and safe work area, including handling utensils, equipment and dishes.

Handle and store ingredients and food.

Maintain food safety and sanitation standards.

Clean and sanitize work areas, equipment and utensils.

Execute opening and closing procedures.

Set up workstations with required ingredients and equipment.

Check the quality and freshness of ingredients.

Monitor station inventory levels

Operate kitchen equipment such as broilers, ovens, grills,jikos and fryers.

Occasionally serve food.

Industries: Fishery

Function: Others