Career

Job brief

• To prepare food to the exact chef’s specifications and to set up stations for menu. Line cook duties will consist of assisting the executive and sous chef with their daily tasks.
• To consistently foster a spirit of harmony and cohesion between the kitchen brigade and service staff.

Responsibilities

• To set up the mise-en-place stations for the various meal periods according to performance standards.
• To prepare food items according to the standard recipes, ensuring the flair, creativity and quality standards that Gerbou has become known for.
• To assist in controlling expenses and minimize waste of all food items.
• To collect food requisitions for the outlet kitchen as directed.
• To assist in maximizing employee morale and productivity.
• To work in any section of the kitchen when necessary or as requested by the outlet chef.
• To become familiar with all sections of the kitchen to facilitate the flexible use of employees.
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• To break down mise-en-place stations at the end of meal periods and store the food away properly.
• To report for duty punctually wearing the correct uniform at all times.
• To provide a courteous and professional service at all times.
• To maintain good working relationships with colleagues and all other departments.
• To have a complete understanding of an adhere to the restaurant’s policy relating to Fire, Hygiene and Safety.
• To maintain a high standard of personal appearance and hygiene at all times.
• To have a complete understanding of the restaurant’s employee handbook and adhere to the regulations contained within it.
• To clean up tabletops, shelves, kitchen utensils, operating equipments, drawers etc before leaving the work place.
• To carry out any other reasonable duties and responsibilities as assigned by the Head Chef, Sous Chef, etc.
• To respond to change in the departmental function as directed by the industry, company or restaurant.
• Allways concerned with maintaining Gerbou standards, accuracy, and quality.
• Critically evaluates one’s own performance and consistently sets high standards.
• Consistently produces error free output.
• Set up and stocking stations with all necessary supplies.
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces).
• Cook menu items in cooperation with the rest of the kitchen staff.
• Answer, report and follow head or sous chef’s instructions.
• Ensure that food comes out simultaneously, in high quality and in a timely manner.
• Comply with nutrition and sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers.

Requirements

• Up-to-date with culinary trends and optimized kitchen processes.
• Credentials in health and safety training.
• Degree in Culinary science or related certificate.
• Excellent presentation skills.
• Strong organizational and multitasking skills, with the ability to perform well in a fast-paced environment.
• Team spirit.
• Flexibility to work in shifts