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General Goal:
Prepares and works at his/her station as described in the standards established by the restaurant.
Responsibilities:
- Arrives on time in a clean pressed uniform according to the Procedure Personal Appearance and Hygiene Standards.
- Reports to immediate superior upon arrival.
- Follows regulations covered in Anderson's Hygiene Program.
- Prepares the day's food in accordance with the operation needs indicated by the Kitchen Manager.
- Checks stocks of portions and salsas. Sets up the work station as described in the Station Set Up.
- Reports to the Kitchen Manager regarding inventory at his/her work station at the end of the shift.
- Delivers the items that were put away the previous day with labels (FIFO) to the production department Checks the preparation list (everything ready and in stock)
- Receives guest orders and prepares the dishes.
- Cooks the food noted on the service orders.
- Garnishes the dishes according to the order.
- At end of the shift, informs the Line Cook of provisions and items which need to be replaced.
- Prepares soups, main dishes and desserts, as orders come in.
- Clears and cleans the work station, and returns unused items to refrigeration units.
- Prepares the batches.
- Checks the requisitions.
- Knows how to use measuring equipment. 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:
- Food preparation and Hygiene
Skills:
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