Kitchen Crew

The main purpose of the Kitchen Crew is to oversee the operation in the B.O.H section and to ensure that all the section is prepared for the operation and all orders are delivered as per set standards and in proper presentation and display. To expedite food in a timely manner. Have all mise en place ready in anticipation of service, ensuring quality and guest satisfaction while maintaining a safe, sanitary work environment according to food safety.

Related Duties and Responsibilities

• Ensure all recipes are prepared according to the provided manual.
• Reviews specialties to ensure appropriate mise en place.
• Performs and checks daily preparations.
• Prepares and initiates requisitions to store based on daily orders, while getting the approval of the chef in charge.
• Guarantees that fresh and dry products are being consumed in rotation as per FIFO procedure.
• Checks regularly the fridges for:

o Expiry dates

o Cleanliness

o Hygiene and sanitation

• Assists portion control policy / standards and ensures plating instructions are adhered to.
• Ensures that fruits and materials are well received
• Assumes the responsibilities of the Assistant Pastry Chef during his absence.
• Establishes and maintains effective employee relations and assists in other sections when needed.
• Ensures that any anticipated shortages are communicated properly to the Assistant Pastry Chef or Pastry Chef.
• Return all food items not used to designate storage areas, being sure to cover/date all perishables.
• Ensures that no horseplay is allowed in his section and that all team members under his control are treated fairly and with courtesy.