![Eram Talent](https://media.trabajo.org/img/noimg.jpg)
Butcher Cook
2 weeks ago
Al Hufūf, Eastern Province, Saudi Arabia
Eram Talent
Full time
Chef De Partie ButcherReport to the Executive Chef and Sous Chef
General Job Guidelines and Responsibilities
- To be present in the daily kitchen morning briefing.
- Ensure that requisitions and deliveries of the store are properly checked in quantity and quality.
- Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
- Assumes 100% responsibility for the quality of products served.
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
- Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
- Portions of food products before cooking according to standard portion sizes and recipe specifications.
- Ensures the maintenance of a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat top range and refrigeration equipment.
- Handles stores and rotates all products properly.
- Assists in food prep assignments during offpeak periods as needed.
- Attends all scheduled employee meetings and brings suggestions for improvement.
- Performs other related duties as assigned by the Executive Chef, Executive Sous Chef or Sous Chef and ensures all Logs and Checklists as well sanitary standards according to company policies.
- Always arrive at least 5 minutes before your scheduled time.
- Always come to work with a clean uniform.
- Always observe and complete opening and closing checklists.
- Count your opening product inventory; place all products in their proper location.
- Ensure the cleanliness and organization of your area.
- Stock your food products and any equipment needed for the station. Rotate products so that product from the prior shift is used first.
- Make certain you have all the products needed to assure a smooth service period. Notify the Executive Chef, Executive Sous Chef or Sous Chef on duty if you lack any products needed.
- Set and prepare the station area and be ready for orders 15 minutes before service.
- Ensure cleanliness as you go maintain a clean station and work area THROUGHOUT THE DAY.
- Follow recipe instructions EXACTLY as they are stated ensure the quality, portion size, cooking time and consistency of every item that leaves your station.
- Be available to perform prep work during slow periods. Checkin with the Executive Chef or Sous Chefonduty for a prep work assignment during slow periods.
- Be a team player support and assist your fellow team members whenever possible in whatever functions are required.
- Ensure that all cooking equipment used is operating correctly and at the proper temperature.
- Report any broken or malfunctioning equipment to the (Executive Chef, Executive Sous Chef or Sous Chefonduty).
- ALWAYS follow safe food handling practices and HACCP rules.
- Know and follow proper plate presentation and garnish setup for all dishes.
- Use our product labelling system to label, date, rotate and store all food products.
- Prepare only what is on the Daily Prep List.
- Always check with Executive Chef or Sous Chefonduty before checking out.
- HACCP rules were always in place and followed checkups from time to time in critical areas.
- Keep personal Hygiene at all times.
Requirements:
Education and Certifications:
- High school diploma preferred.
- A minimum of 2 years of experience in culinary arts or equivalent combination of education and culinary work experience in fine dining or Hospital field.
- CA ServSafe or other HAACP Certification is preferred.