1.
Responsible for the upkeep, maintenance, safety and sanitation of the kitchen area, kitchen equipment and supplies.
2.
Responsible for producing quality standard food to diners by following recipes and proper standards.
3.
Ensure that all the items on the menu are available and in stock.
4.
Staff must be knowledgeable and familiar with every item being offered in the restaurant in terms of taste, texture and presentation of food.
5.
Make sure food preparation procedures and maintenance of work areas and storage areas meet health safety standards.
6.
Clean preparation areas and keep working areas clean.
7.
Responsible for ensuring proper presentation and plating of each dish sent out of the kitchen.
8.
Do quality control and checking the accuracy of deliveries and supplies.
9.
Clean and prepare various foods for cooking or serving, stock supplies, and do actual and accurate inventory of ingredients, foods and supplies at the beginning and end of day.
10.
Make sure to maintain a FIFO system and to produce the appropriate foods for the days' demand.
No overproduction.
11.
Ensure that all chillers, freezers, shelves and storage spaces are organized and stored properly with labels (item name, date of production and weight).
12.
Reports to Owner / Restaurant Manager and follow instructions.
13.
Must appear clean and hygienic, pleasing to customers.
Hair is clean cut, brushed properly, and if colored roots must not show.
Men must be clean shaven at all times, and women must wear natural looking make-up.
No heavy / strong fragrances or perfumes.
14.
It is necessary for the employee to comply with health and drug exams as required by the company to ensure the safety of coworkers and customers.
15.
Monitoring staff attendance (late, absences, over break) and report to manager and management any anomalies
16.
Making sure they are in complete proper uniform
a. T-shirt
b.
Proper pants
c. Proper shoes
17.
Reprimanding when there are offenses
a.
Give out written warnings, memos, notice to explain etc.
to kitchen staff when needed.
Must inform manager.
b.
Make a record and report any incidents to manager and management; whether big or small
c. Responsible for hiring and firing staff.
18.
Make quarterly staff evaluation
19.
In case there are absences, supervisor is responsible for finding a replacement and informing manager.
20.
Monitoring that the staff are using and cleaning the equipment properly
21.
Controlling use of supplies (dishwashing soap, sponge, garbage bags, cling wrap etc.)
22.
Train staff in performing assigned roles properly and efficiently and using equipment properly
23.
Monitor that staff are working neatly
24.
FOOD PRODUCTION AND QUALITY CONTROL
a.
Check if there are any food spoilage daily
b.
Control production of food items; not too much not too little
c. Making sure that recipes are followed and quality of food are up to standard
d. Make sure that all items in the menu are available unless management advises that item is discontinued
e. Making sure that all items are in stock and not to overstock
f. Make sure that food items are all stored properly
g. Label food items correctly
i.
Item name
ii.
Date produced
h. Check quality of food produced before sending out to customers
i.
Monitor that staff are not leaving meat products out of the chiller/freezer for a long time
25.
INVENTORY
a.
Making sure that opening and closing inventory are complete and accurate (includes inventory from kitchen and pantry)
b.
ALL ITEMS must be measured and recorded
c. Report to management, make a written report and investigate if there are any anomalies with the inventory
26.
MAINTENANCE
a.
Make sure that chillers and freezers are organized (FIFO)
b.
Monitors maintenance of all equipment (chillers, freezers, bone saw, meat slicer, grill washer, sinks, etc.)
i.
Monitor that chillers and freezers temps are within range
1.
Chiller: 0°C to 4°C
2.
Freezer: -18°C
c. Perform quarterly inventory of restaurant items (plates, food pans, etc.)
d. Report damages and investigate.
If nobody admits the whole team will be charged equally for missing or broken items or equipment.
27.
CLEANLINESS
a.
Make sure that the kitchen is clean at the end of the day
i.
No leftover trash
ii.
Sinks are washed and left dry
iii.
If leaving pans to be cleaned the next day it must be soaked
b.
Clean all equipment daily (chillers, freezers, slicers, grill cleaner, exhaust hood, etc.)
c. All pamunas are washed and dried properly
d. Mops are properly washed after use
e. Drains are cleaned and no pools of water on the floor
f. Boxes and cartoons are disposed properly
g. Monitor that staff maintain a clean working environment during service (mopping floors and cleaning counter tops)
28.
ORDERING
a.
Vegetable orders must be sent by 3 pm everyday
b. Commissary delivery is every wed and sun
i.
Orders must be sent Monday night and Friday night
29.
TRASH
a.
Check trash before letting staff thr