Job Description
ChefThe Chef is responsible for day-to-day kitchen operations with focus of this position on strong cooking capabilities. Work involves the supervision of and participation in preparation of foods in accordance with GLS standards. Assignments are received in the form of menus and through the Managing Executive Chef or onsite Managing Director.Job Responsibilities:* Prepare lunch and dinner timely to ensure time for cleaning and preparations for the following day* Utilize daily cleaning checklist to ensure company standards are met* Conduct weekly inventory of all food and supplies and reporting to the Managing Executive Chef* Maintain daily temperature records for all freezers, refrigerators, hot lines and cold lines and turn in weekly* Prepare food requests as needed to ensure kitchen is stocked with necessities* Make preparations for the following day by getting food and supplies needed to ensure time for cooking and cleaning* Utilize food transfer form in all kitchens to keep track of inventory* Responsible for maintaining a clean, professional appearance* Adhere to all safety rules and policies* Report all accidents immediately to the Business Manager* Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision* Come up with new dishes which appeal to the clients, whenever required* Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements* Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources* Maintain order and discipline in the kitchen during working hours* Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen* Any other duties as assigned*EDUCATION AND EXPERIENCE** 4-5years cooking experience in a commercial, industrial or restaurant environment* Culinary Degree Preferred but not required* ServeSafe Certification will be required once employed unless certification is valid in last 3 years.*KNOWLEDGE, SKILLS AND ABILITIES** Thorough knowledge of the materials, methods, and equipment used in preparing food on a large scale* Understanding health hazards in food preparation and service, and of necessary precautionary measures* Considerable knowledge of food values, menu planning, and food usage* Knowledge of effective supervisory methods and techniques* Ability to work from written menus and standard recipes* Understanding of various cooking methods, ingredients, equipment and procedures* Accuracy and speed in handling emergency situations and providing solutions* Ability to plan, lay out, and assign work to a staff of skilled and unskilled kitchen workers in a manner conductive to full performance and high morale* Take inventory and keep records of food used* Provide significant assistance in planning menus, devising ways of using left-over foods, and determining quantities of foodstuffs required in preparing banquets and regular meals* Must be able to work long hours while standingJob Type: Full-timePay: $16.00 - $20.00 per hourSchedule:* Monday to FridayExperience:* Culinary Experience: 1 year (Preferred)* Cooking: 1 year (Required)Shift availability:* Day Shift (Preferred)* Night Shift (Preferred)Work Location: One location
Compensation and Hours
Salary Range: $16.00 - $20.00 Hour Not Available Other Benefits: Not Available Type of Job: Regular
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