Cook / Chef De Partie

Responsibilities: Prepare meals in accordance with the portion and quality standards specified in recipes. Prepare station set-up according to the production charts. Prepare and control food usage in order to minimize waste. Prepare meals as per written instruction. Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local health Board inspections and requirements. Advise the Chef of low inventory items and perform receiving and inventory duties as specified. Perform opening and closing duties as specified. Handle proper storage of food items as prescribed by health codes on a daily basis. Prepare garnishes on a daily basis. Stock supplies on a daily basis. Organize refrigeration units. Requirements: At least 1 year of relevant working experience. Experience in western cuisine is preferred. Should possess at least N/O Levels.