Main Tasks:

Plan, organize, prepare and cook meals, according to recipes or under the supervision of Chefs

• Tasks include –
• Planning meals, preparing and cooking foodstuffs;
• Checking the quality of food;
• Weighing, measuring and mixing ingredients according to recipes and personal judgement;
• Regulating the temperature of ovens, grills, roasters and other cooking equipment; inspecting and cleaning the kitchen, kitchen equipment and serving areas to ensure safe and sanitary food handling practices;
• Operating large-volume cooking equipment such as combi oven, grills, deep-fat fryers, or griddles.

Supplementary Tasks:

• Wash work tables, meat blocks, cupboards, walls and appliances and clean kitchen work areas, equipment, utensils and dishes
• Sweep and mop floors, and perform other duties to assist cook and kitchen staff
• Remove and clear kitchen garbage
• Remove dishes before and after courses, scrape and stack dishes, carry linen to and from laundry area
• Clear and clean tables and trays in eating establishments
• Bring clean dishes, flatware and other items to serving areas and set tables
• Refill condiments and other supplies at tables and in serving areas
• Unpack and store supplies in refrigerators, cupboards and storage areas
• Help to wash, peel and prepare basic food items