Assist the Assistant Executive Chef in the daily operation of the kitchen.
Perform required duties using the correct method, correct equipment and materials for thetask.
Prepare vegetables and food stuffs as directed by the Chef and as per Zaroob guidelines.
Assist cooks with food preparation as directed2.5 Supervises and participates in the preparation of a wide variety of foodstuffs.
Estimates food needs, reviews inventory to assure that adequate supplies are available.
Coordinates food service activities
Supervises storage and use of leftover foodstuffs and uncooked products.
Inspects, supervises and participates in the cleaning of the kitchen.
Ensure that all equipment is kept clean and in excellent working conditions through personalinspection and by following the stores preventive maintenance programs
Trains and instructs employees in cooking, food preparation and food handling techniques;supervises subordinate cooks.
Operates all food service equipment and machinery.
Maintains records of food prepared and served and supplies used.
Assists in evaluating new recipes and products.
Attend all regular departmental briefings and contribute to an open communication within theassigned team
Performs other duties pertinent to this job as assigned
