• Line Cook

DUTIES INCLUDE

EXPERIENCE IN LINE COOKING, MEATS, SOUPS, PREPARATION FROM SCRATCH,
SAUCES, AND KNIFE HANDLING SKILLS PREFERRED

QUICKLY MANAGE PRINTED TICKET ORDERS

RESPONSIBLE FOR CLOSING STATION AT THE END OF DAY OR OPENING STATION IN
THE MORNING

ENSURE THAT ALL FOOD IS LABELED AND ROTATED CORRECTLY

KNOWING WHAT IS ON THE PREP LIST FOR THAT DAY AS WELL AS HAVING ALL
INGREDIENTS NEEDED FOR IN HOUSE PRODUCTION

REQUIREMENTS

MINIMUM 2 YEAR(S) IN A HIGH VOLUME KITCHEN

KNOWLEDGE IN VARIOUS TYPES OF EQUIPMENT, SUCH AS HOBART MIXER, CONVECTION
OVEN, DEEP FRYER, BROILERS, AND GRILLS

OVERALL KNOWLEDGE OF KITCHEN SANITATION, FOOD HANDLING, AND SAFETY PROCEDURES

WORK WELL WITH OTHERS AND RELAY INFORMATION

COLOMBIAN FOOD KNOWLEDGE A PLUS, HOWEVER, WILL TRAIN THE RIGHT PERSON

VALID FOOD HANDLERS
Food Services/Hospitality
Food Preparation/Cooking
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PostedJanuary 31, 2019

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