ROLE AND PURPOSE:
Prepare and serve appropriate quantities
of food to meet menu requirements. Maintain high standards of quality in food
production, sanitation, and safety practices.MAJOR RESPONSIBILITIES AND DUTIES:
Food Preparation and Serving
quality food according to a planned menu of tested, uniform recipes.
- Serve food
according to meal schedules, departmental policies, and procedures.
and promote portion control and proper use of leftovers.
Safety and Sanitation
storage and handling of food items and supplies. Maintain a clean and
organized storage area.
tools and equipment according to prescribed safety standards.
established procedures to meet high standards of cleanliness, health, and
garbage collection containers and areas neat and sanitary.
unsafe conditions in work area and report any conditions that are not
correctable to supervisor immediately.
personal appearance and hygiene.
and record cashier functions accurately.
record food requisitions and orders necessary supplies.
daily food preparation records.
teamwork and interaction with fellow staff members.
Large and small kitchen equipment and tools including
electric slicer, mixer, pressure steamer, deepfat
fryer, sharp cutting tools, oven, dishwasher, and food and
Continual standing, walking, pushing, and pulling; frequent
stooping, bending, kneeling, and
climbing (ladder), moderate lifting and carrying; moderate
exposure to extreme hot and cold
The above statements are intended to describe the general
purpose and responsibilities assigned to this job and are not intended to
represent an exhaustive list of all responsibilities, duties and skills