Asst. chef

Duties and Responsibilities of the Job:

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Coordinate and supervise work of kitchen staff.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food‑handling practices.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Prepare relishes and hors d'oeuvres.
• Season and cook food according to recipes or personal judgment and experience.
• Substitute for or assist other cooks during emergencies or rush periods.
• Turn or stir foods to ensure even cooking.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

Additional Postings available from Springers of Lake Kegonsa