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Job duties and responsibilities may include but not limited to:
-Ensuring that the production, preparation and presentation of food are of the highest quality at all times.
-Ensuring and controlling levels of customer satisfaction, quality, operating and food costs on an ongoing basis.
-To set and maintain standards of food preparation and service commensurate with the standing of the premises by regularly inspecting perishable food items for quality and quantity
-Ensuring that personal grooming and appearance standards are met regarding cleanliness, sanitation and hygiene.
-To ensure the department is operated within the appropriate legislation
- Appropriate records are maintained up-to-date, including health & safety, hygiene, equal opportunities
- Ensuring that all policies and procedures laid down by management are
implemented.
- Carry out any other duties as required by management
- To carry out and assist in the smooth running of the kitchen
Types of Meals/Food Prepared
- Short orders
- Breakfasts
Essential Skills
- Reading text
- Document use
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Job task planning and organizing
- Finding information
- Continuous learning
- Significant use of memory
Transportation/Travel Information
- Public transportation is available
Cook Categories
- Cook (general)
Specific Skills
- Train staff in preparation, cooking and handling of food
- Maintain inventory and records of food, supplies and equipment
- Inspect kitchens and food service areas
- Estimate food requirements and costs
- Ensure quality of food and determine size of food proportions
- Work with minimal supervision
- Clean kitchen and work areas
Work Setting
- Fast food outlet
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