1. Preparing specific ingredients items and components at your station.
2. Following the instructions given by the kitchen manager or sous chef.
3. Checking stock and ordering supplies for your station.
4. Supervising the junior chefs or commis.
5. Estimating daily production necessities.
6. Checking the quality of cakes ready to be served to ensure standards are met.
7. Following correct preservation standards and proper handling of food.
8. Frequently checking the expiration dates of ingredients items.
9. Consulting with the kitchen manager and sous chef about any last-minute changes, request by customer or events.
10. Collaborate with other kitchen staff to maintain a harmonious and efficient working environment.
11. Any other duties as assigned by the Kitchen Manager.
12. To assist and monitor food stocks and stock movement. To ensure stock is controlled, date and rotated to minimize kitchen wastage / spoilage.
13. Prepare and serve menu items (bagels, all day breakfast, pasta & sourdough pizza) in accordance with production requirements.
14. Ensure day to day operation runs smoothly accordance to the SOP
15. Performing basic cleaning duties and ensuring that work stations and kitchen are properly sanitized.
16. Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
17. Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
18. Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
19. Plating and presenting meal items as per the Sous Chef instructions.
20. Carry out any other duties as required by management