Line Cook/Robata

JOB TITLE:                        Line Cook

DEPARTMENT:                Kitchen 

RESPORTS TO:                Exec Chef, Head Chef, Sous Chef, Junior Sous Chef, SLC

RESPONSIBLE FOR:        Prep Cook

GENERAL PURPOSE:

To contribute to the production of the highest possible food quality in the delegated section at all times, and to co-ordinate and be responsible for staff in the delegated section.  All production is carried out in line with appropriate food portion control, the departmental business plan, and to NZR Group guidelines, and service concepts. 

MAIN DUTIES:

CONTRIBUTE TO THE PRODUCTION OF THE HIGHEST POSSIBLE FOOD QUALITY, AND COORDINATE STAFF IN THE DELEGATED SECTION.

Note: This is not an all-inclusive list. Additional duties may be assigned.

·         Prepares and correctly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation.

·         Prepares all kitchen dishes; controls the positioning and rotation of foods and ensures proper plate presentation.

·         Orders adequate supplies for the kitchen, and sets up “mise-en-place” for service

·         Supervises the proper set-up of each item on menus and ensures their readiness.

·         Sets up for service by ensuring proper amounts are in place for forecasted covers, special functions and all reservations.

·         Adheres to NZR Group standards of food quality, preparation, recipes, presentation and sets up “mise-en-place” for service.

·         Ensures the proper set-up of each item on menus and ensures their readiness.

·         Works with the Chefs in the kitchen to ensure seasoning, portions, and appearance of food. 

·         To ensure that your food cooked in the restaurant kitchen is the standard that the exe chef has set.  

·         To carry out any other duties as directed by your senior chef and the exe chef.

·         Ensures that food from all section is delivered on time. 

·         Follows proper safety, hygiene, and sanitation practices. 

·         Ensures readiness and makes priorities in case of last minute changes to reservations.

·         Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference.

·         Confers closely with the Senior Line Cook and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required.

·         Co-ordinates job tasks with staff in own section and help fellow employees to achieve optimum quality.

·         Knows how to follow applicable laws regarding food safety and sanitation.

·         To ensure that in the kitchen:

1.     All sections are set up for service.

1. All food items have been labelled and dated.
2. All mise-en-place sheets are done at the end of the night.
3. All food items are covered and re-stocked at the end of the night.
4. The kitchen is kept clean and tidy at all times.
5. To ensure that the restaurant sheets are done.
6. Fridge temperature sheets are done.
7. Daily business revenue sheets are filled out.

ACCOUNTABILITY:

·         Actively participate in assisting to achieve departmental goals and objectives and carry out assigned work by Managers and Supervisors.

·         Actively engage in your own personal development to benefit the business and improve your personal skills – annual appraisals, attending training and development courses.

·         Actively participate in weekly / monthly departmental meetings and any other meetings that you are required to attend.

·         Actively participate in addressing complaints and resolving problems.

·         Actively participate that Staff Handbook is adhered to at all times.

GENERAL DUTIES:

·         Extreme flexibility to work when needed and assist in workload of others.

·         Recommends better preparation procedures to Head Chef.

·         Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the Head Chef.

·         Attend any meeting or training session as required by kitchen seniors and Management.

·         Maintains a safe and hygienic work environment.

·         Is conversant and complies with:

1.    The company fire and health and safety procedures

2.    The company security procedures

3.    The property facilities

4.    Licensing regulations

5.    Operation standards and departmental procedures

PHYSICAL DEMANDS:

While performing the duties of this job, the employee is regularly required to:

·         Walk and stand.

·         Bend forward.

·         Kneel down.

·         Reach and grasp.

·         Push and pull objects.

·         Repetitive bending and lifting of items.

·         Repetitive arm movements.

PERSONAL SKILLS:

·         Minimum 2 years' experience in fast paced kitchen.

·         Excellent command of English language (Written and spoken)

·         Health and Safety Training

·         Food Hygiene Training

·         Ability to communicate with customers and peers with a friendly and positive attitude.

·         Flexible and committed.

·         Lively, enthusiastic and confident.

·         Ability to handle difficult situations successfully.

·         Good organizational skills. 

JOB TITLE:                        Line Cook

DEPARTMENT:                Kitchen 

RESPORTS TO:                Exec Chef, Head Chef, Sous Chef, Junior Sous Chef, SLC

RESPONSIBLE FOR:        Prep Cook

GENERAL PURPOSE:

To contribute to the production of the highest possible food quality in the delegated section at all times, and to co-ordinate and be responsible for staff in the delegated section.  All production is carried out in line with appropriate food portion control, the departmental business plan, and to NZR Group guidelines, and service concepts. 

MAIN DUTIES:

CONTRIBUTE TO THE PRODUCTION OF THE HIGHEST POSSIBLE FOOD QUALITY, AND COORDINATE STAFF IN THE DELEGATED SECTION.

Note: This is not an all-inclusive list. Additional duties may be assigned.

·         Prepares and correctly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation.

·         Prepares all kitchen dishes; controls the positioning and rotation of foods and ensures proper plate presentation.

·         Orders adequate supplies for the kitchen, and sets up “mise-en-place” for service

·         Supervises the proper set-up of each item on menus and ensures their readiness.

·         Sets up for service by ensuring proper amounts are in place for forecasted covers, special functions and all reservations.

·         Adheres to NZR Group standards of food quality, preparation, recipes, presentation and sets up “mise-en-place” for service.

·         Ensures the proper set-up of each item on menus and ensures their readiness.

·         Works with the Chefs in the kitchen to ensure seasoning, portions, and appearance of food. 

·         To ensure that your food cooked in the restaurant kitchen is the standard that the exe chef has set.  

·         To carry out any other duties as directed by your senior chef and the exe chef.

·         Ensures that food from all section is delivered on time. 

·         Follows proper safety, hygiene, and sanitation practices. 

·         Ensures readiness and makes priorities in case of last minute changes to reservations.

·         Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference.

·         Confers closely with the Senior Line Cook and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required.

·         Co-ordinates job tasks with staff in own section and help fellow employees to achieve optimum quality.

·         Knows how to follow applicable laws regarding food safety and sanitation.

·         To ensure that in the kitchen:

1.     All sections are set up for service.

1. All food items have been labelled and dated.
2. All mise-en-place sheets are done at the end of the night.
3. All food items are covered and re-stocked at the end of the night.
4. The kitchen is kept clean and tidy at all times.
5. To ensure that the restaurant sheets are done.
6. Fridge temperature sheets are done.
7. Daily business revenue sheets are filled out.

ACCOUNTABILITY:

·         Actively participate in assisting to achieve departmental goals and objectives and carry out assigned work by Managers and Supervisors.

·         Actively engage in your own personal development to benefit the business and improve your personal skills – annual appraisals, attending training and development courses.

·         Actively participate in weekly / monthly departmental meetings and any other meetings that you are required to attend.

·         Actively participate in addressing complaints and resolving problems.

·         Actively participate that Staff Handbook is adhered to at all times.

GENERAL DUTIES:

·         Extreme flexibility to work when needed and assist in workload of others.

·         Recommends better preparation procedures to Head Chef.

·         Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the Head Chef.

·         Attend any meeting or training session as required by kitchen seniors and Management.

·         Maintains a safe and hygienic work environment.

·         Is conversant and complies with:

1.    The company fire and health and safety procedures

2.    The company security procedures

3.    The property facilities

4.    Licensing regulations

5.    Operation standards and departmental procedures

PHYSICAL DEMANDS:

While performing the duties of this job, the employee is regularly required to:

·         Walk and stand.

·         Bend forward.

·         Kneel down.

·         Reach and grasp.

·         Push and pull objects.

·         Repetitive bending and lifting of items.

·         Repetitive arm movements.

PERSONAL SKILLS:

·         Minimum 2 years' experience in fast paced kitchen.

·         Excellent command of English language (Written and spoken)

·         Health and Safety Training

·         Food Hygiene Training

·         Ability to communicate with customers and peers with a friendly and positive attitude.

·         Flexible and committed.

·         Lively, enthusiastic and confident.

·         Ability to handle difficult situations successfully.

·         Good organizational skills.