The successful candidate will be responsible for basic food preparation, assisting chefs with dishing up of food and presentation, whilst ensuring that the housekeeping is in line with Hollywood standards. Responsible to kitchen stock count and ensuring the kitchen stock is stored and maintained appropriately.

Minimum requirements:

• Experience in food and Beverage

Responsibilities:

• Ensure appropriate dress code in with health and safety requirements and in accordance with Hollywood standards.
• Inspect and clean food preparation areas, such as equipment and worksurfaces, to ensure safe and sanitary food-handling practices and ensure conformance to established standards.
• Inspect kitchen stock- all food, spices, etc. Recommendations to defrost freezers as and when required.
• Ensure all kitchen stock is well maintained, packaged, and allocated to the correct area- shelves, freezers, etc.
• Ensure stock rotation and ensure expired food is disposed of and classified as waste.
• Leftover food from the previous day is dished into appropriate containers and appropriately stored for serving.
• Ensures preparation of food in readiness for chefs for all manufactured menu items as per GAAP.
• Dish up orders in accordance with GAAP portion sizes as per waitron orders.
• Ensures that all orders are prepared and dished up timeously to ensure exceptional customer service
• Ensures the presentation of orders is in line with Hollywood standards.
• Reports any operational problems(faulty/damaged equipment) that could hinder daily operations.
• Assisting of reporting o fall stock items to the Chefon items that are running low.
• Ensures that all wastages and breakages during the shift are disclosed and accounted for.
• Ensures the cleaning of kitchen appliances, work surfaces, floors, and walls as and when the need arises
• Ensures that the kitchen and cooking area is left neat and tidy prior to the next shift.
• Continuously monitor the kitchen area to ensure that the kitchen is clean and tidy.
• Responsible for kitchen stock count.
• Any other ad hoc duties that might be required.