Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.
Work harmoniously and professionally with co-workers and supervisors.
You will oversee stock control, inventory management, ordering, receiving of goods and kitchen documentation, including Purchase Orders (PO), Purchase Requisitions (PR) and stock records.
You will ensure food safety, hygiene and sanitation procedures are followed at all times while maintaining a clean and safe kitchen environment.
You will assist the Chef de Partie in coordinating daily operations, controlling food costs and minimising wastage.
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