Line Cook / Chef

• Helps set up the whole kitchen prior to the restaurant opening.

• Sets up all the kitchen stations by bringing all containers with the necessary food items prior to the restaurant opening.

• Ensures mise en place is done daily, keeping in mind projected business volumes and ensuring no missing items.

• Cooks the meals and the sections of meals assigned by the sous chef.

• Assists with cutting, marinating, precooking foods and any other cooking techniques when required to do so.

• Keeps pace with the other cooks on the line so that all food is ready for each plate at the same time.

• Ensures a clear line of communication between his/her colleagues in the kitchen and restaurant regardless of seniority or designation.

• Stocks inventory appropriately

• Steps in to help other line cooks who may be running behind.

• Assembles dishes and provides garnish where and when required.

• Ensures that food comes out simultaneously, in high quality and in a timely fashion

• Assumes responsibility for quality, food safety/sanitation and timeliness of products served

• Maintain a positive and professional approach with co-workers and customers

• Along with the rest of the staff, maintains good sanitary conditions and organisation in the kitchen.

• Wraps unused items and stores in a proper manner and in the appropriate areas at the end of a shift, and shuts off all equipment at the stations and in the kitchen that require to be switched off or shut down.

• Cleans and sanitizes the work area with the appropriate cleaning products and warm water

• Participates in cleaning of the rest of the kitchen before the restaurant closes for the night.

• Has knowledge of standard cooking, baking and grilling techniques

• Possesses excellent communication skills

• Works cooperatively and efficiently in a team environment

• Has the ability to perform calmly under pressure

• Uses critical thinking and reasoning skills to solve problems quickly

• Manages time effectively

• Understands and follows written and verbal directions explicitly and asks questions for clarity when necessary.

• Learns new recipes, procedures and recipe controls rapidly

• Stays up to date on changes with trends

• Manages material resources well and places new orders soon enough to prevent running out of supplies

• Monitors personal performance and makes improvements where needed.

• Ensures that all food, beverage and ingredients available and used for the production of food and beverages for the guest is not consumed by self.

• Ensures he/she does not report to work intoxicated

• Maintains high confidentiality in regards to guest privacy

• Notifies the Restaurant Supervisor/Sous Chef/Director regarding lost and found objects

• Reports all potential and real hazards appropriately

• Fully understands the Level 24 Eatery fire and emergency procedures

• Follows emergency procedures to provide for the security and safety of guests and employees

• Works in a safe manner that does not harm or injure self or others

• Supports a safe environment by applying Level 24 Eatery regulations, and adhering to existing laws, regulations, policies and procedures.

• Maintains the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct

• Stays current with activities in the restaurant and gym by reviewing the communication log book at each shift; updates log book for next shift

• Assists the Supervisor when requested

• Be able to stand on feet for long periods of time while cutting, stirring, grilling, frying and otherwise while preparing food.

• Be able to perform heavy lifting, that is: carrying equipment, carrying of sacks of fruits, vegetables and or ingredients, frozen vegetables et cetera

• If required to may work odd hours like late evenings, early mornings, weekends and holidays

• Endures hot temperature, loud noises and some stress in a fast paced kitchen environment

• Attends meetings and trainings required to by Level 24 Eatery staff

• Accepts flexible work schedule necessary for uninterrupted service to all restaurant guests

• Continuously seeks to endeavour professionalism in own job function

• Knows: - Level 24 Eatery fire and emergency procedures - Level 24 Eatery health and safety policies and procedures - Level 24 facilities and able to promote and cross sell the gymnasium.

Fuzu