OVERVIEW
The Line Cook (Cold Section) will be responsible for the preparation, production, and service of visually appealing, high quality foods, on the “Cold Side” of the line; primarily in the Bowls, Grill, Soup, Braise stations in accordance with recipes and procedures.
DO NOT APPLY IF YOU DO NOT MEET THE REQUIREMENTS!
WHAT YOU WILL DO
- Follow and complete production sheets in the preparation of hot & cold food items which appear on the daily menu.
- Prepare a variety of desserts such as cakes, pies, and cookies as directed by the production sheet.
Bakes desserts as needed. - Produce box meals in accordance with managerial instruction and/or direction.
- Prepare foods for the salad bar, deli line, and yogurt bar. Prepares all cold foods.
-cleans and cuts vegetables
-sets up salad bar and deli line
-oversees deli line and condiment area during meal
-directly responsible for salad line during meal
-cleans salad bar and deli line at close of meal - Maintain record of the amount of freshly prepared food and leftover food.
- Fill in for cook on occasion as needed or directed by manager.
- Responsible for maintaining proper food temperatures of cold foods (below 40°F), taking corrective action as necessary.
- Keep accurate food temperature charts, reporting problems to supervisors.
- Adhere to standards outlined by sanitation program.
- Perform other job-related duties as assigned or directed.
- Work with, trains and directs student staff assigned to assist the position.
- Work catered events and special functions as needed.
REQUIRED QUALIFICATIONS, SKILLS AND COMPETENCES
- A minimum of a Certificate in Culinary/related field
- 2 years proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook
- Excellent understanding of various cooking methods, ingredients, equipment and procedures
- Accuracy and speed in executing assigned tasks
- Familiar with industry’s best practices
WHAT WE CAN OFFER YOU
- Salary: GHC1,200