Role Mission
The Prep Cook will support the Chef, Pizza Chef and Lead Line Cooks, in all kitchen preparations.

He is subordinate and reports to:

• Chef;
• Restaurant Director.

Key Accountabilities

• Prepares meal ingredients including seasoning of different meats, as well as washing, peeling, and chopping vegetables and fruits;
• prepares salads and sauces as directed by the Lead Line Cook;
• receives deliveries and verifies items’ quantity and quality;
• takes inventory of restaurant supplies and notifies the supervisor of low or depleted supplies;
• plates and presents meal items as instructed by the Lead Line Cook;
• takes care of the conservation of the kitchen product in compliance with food safety standards and regulations;
• ability to clean and maintain work environment.

Job Requirements

• At least a minimum of experience in the hospitality industry within the Kitchen area;
• knowledge of the English language;
• professional appearance and curate self-grooming;
• good interpersonal and organizational skills;
• team-working skills;
• standard knowledge of the main kitchen operating procedures;
• knowledge of current basic regulations and of the main safety standards;
• using kitchen machinery & food preservation techniques;
• ability to work a flexible schedule based on business needs which included, evenings, weekends and holidays.

Physical Demand
(Rarely (R) 0-15%, Often (O) 16-45%, Frequently (F) 46-100%)

• Standing, F
• Sitting, R
• Play with the mobile, N
• Lifting up to 30 lbs, O
• Carrying, F
• Walking, F