Responsibilities

Cold Food/Appetizer Preparation and Plating

• Salads

• Chutneys

• Desserts

• Prepare garnishes

Safety and Station Management

• Sanitation: Keeps the workspace clean and sanitized while adhering to strict food safety guidelines.

• Temperature Control: Monitors refrigerator and cold storage units to prevent food spoilage.

• Inventory: Tracks stock levels, and rotates items based on expiration dates.

• HACCP protocols: Follow Hazard Analysis Critical Control Point rules and procedures, such as recording temperatures and times of foods.

Qualifications

• Knife Skills: Must be comfortable cutting, slicing, and dicing, safely and efficiently.

• Physical stamina: Stand for long shifts and lift heavy boxes of food.

• Must be able to keep up with the speed/volume of service and show a sense of urgency.

• Communicate/Collaborate: Work with the chef, sous chef, and other cooks on menu ideas, techniques and practices to ensure a smooth, efficient service and creative dining experience for our guests. 

• Creative: Design visually appealing plates and unique seasonal dishes.