Prepare all potentially hazardous foods at the correct temperature according to the HACCP food and safety guidelines.
Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing hat/hairnet and proper footwear.
Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
Ensure the quality of the food items and notify manager immediately if a product does not meet specifications.
Monitor the quantity of food that is prepared and the portions that are served in to control food wastage, minimize spoilage and ensure that good food is not thrown away.
Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
Follow strict sanitation practices in the kitchen at all times.
Take pride in your profession and try to improve constantly to upgrade your abilities.
To perform any other duties as and whendirected required by the Management or your immediate superior.
Service Money entitle Duty Meal Provide Uniform Provide