Managing daily and weekly food with material and tools needed for cooking. Checking all food is sorted and handled as per current food health and hygiene regulations. Ensuring that the work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations. Cooking arrangements and activities related to the restaurant menu. Preparing all kinds of meat, fish and vegetable according to the restaurant regulations and instructions. Monitoring daily kitchen food and product requirements and advise the supervisor of these well in advance. Monitoring food preparation and wastage costs, control these by following e cient preparation methods and standard recipes. Assisting head chef with menu preparation and ensuring adequate supplies are available for expected service. Monitoring the cooking time and temperature. Regulating temperatures of ovens, grills and other cooking equipment and ensuring foods are sufficiently cooked. Ensuring all menu items are presented as per standards and menu cards. Training cook, kitchen hygiene and safety to our assistants
