Line Cook

General Goal:

Prepares dishes in all kitchen areas following recipes provided by Operadora Anderson's.

Responsibilities:

• Arrives on time in a clean pressed uniform according to the Procedure Personal Appearance and Hygiene Standards.
• Follows regulations covered in Anderson's Hygiene Program.
• Knows the specials for the day Prepares dishes.
• Sets up hot and/or cold tables as described in the Work Station Kitchen Set Up.
• Checks that provisions are complete and delivered. Maintains work area clean and in order.
• Has an atomizer with disinfectant on hand. Reads the Daily Service board.
• Informs the Kitchen Manager or Sous Chef of anything out of the ordinary.
• Stays at work station. Prepares food following SOA (Anderson's Operating System) recipes.
• Writes down the waste in the Wastage.
• Leaves work station clean and in order at the end of his/her shift. Makes inventories.
• Maintains standards set by the restaurant. Times preparation of dishes to meet established projections.
• Prepares food as described in service orders Does all task assigned by the Kitchen Manager/ Sous Chef.
• Upon finishing all area task, reports to the Kitchen Manager/ Sous Chef.
• Clocks out at the end of his/her shift.
• Picks up any trash or papers found lying around.
• Puts back in its place anything that is out of place.
• Carries out any task or job suggested by managers or those that are necessary to keep our standards of quality and those that are needed to keep our guests happy.
• Carries out all the activities written in the SOA (Anderson's Operating System).
• Knows the Quality Policies.
• Works towards achieving all quality goals.
• Helps out with constant improvement of all procedures.

Specific Area of Know-How Required:

• Preparation of food and drinks, and standards of hygiene
  

• Knowledge and use of kitchen equipment.