Assistant Cook

Work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation.

• Follow directions and maintain good working relationships with supervisors and managers.
• Maintain a good working relationship with other employees, always acting in a professional manner.
• Work flexible hours, weekends , holidays as Restaurant business changes .
• The ability to work standing for up to ten hours in a kitchen environment.
• Perform any tasks as assigned by the Management
• Understand and Participate in achieving the kitchen's food cost, and avoid any food wastage.
• Constantly strive to reduce energy consumption through awareness.
• To delight our guests and provide The Blue Cilantro Experience by preparing and serving food as dictated by the menu. Helping out wherever necessary to deliver a special requested product that will exceed our guest's expectations.
• Monitor Kitchen maintenance and report any defects of operating equipment's Sous chef or Chef de Partie.
• Report for duty in the assigned outlet with correct uniform in a timely manner.
• Complete opening duties:

1. Set up work station with required mis en place, tools, equipment and supplies according to standards. 2. Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards. 3. Check production schedule and parstocks. 4. Establish priority items for the day. 5. Inform the Sous chef or Chef de Partie of any supplies that need to be requisitioned for the day's tasks. 6. Transport supplies from the storeroom and stock in designated areas. 7. Inform the Sous chef or Chef de Partie of any food shortages before the item runs out. 8. Inform Sous chef or Chef de Partie of any excess food items that can be used in daily specials or elsewhere in the hotel kitchens. 9. Return all food items to the proper storage areas. 10. Rotate all returned product. 11. Wrap, cover, label and date all items being put away. 12. Straighten up and organize all storage areas. 13. Clean up, wipe down and sanitize all food prep areas, reach-ins/walk-ins, and shelves. 14. Return all unused and clean utensils/equipment to the specified locations. 15. Turn off all equipment not needed for the next shift. 16. Restock items that were depleted during the shift. Breakdown work station and complete closing duties according to department standards: Perform other task or projects as assigned by hotel management and staff. Handle customer comments and complaints and take swift corrective action to resolve issues to the customer's satisfaction. Respect and accommodate servers request regarding guests' preference and requests. The ability to prepare and present on a timely basis all foods for meal service. Relate guest comments, positive or negative, to the Executive Chef and take proper actions.

• Uphold Kitchen cleanliness and hygiene of your kitchen and follow

HACCP program as lead by Hygiene Officer, including physical cleaning of areas as required.

• Disinfect and sanitize cutting boards and worktables constantly during the shift.
• Know and apply ability to operate kitchen equipment safely and properly in the kitchen.
• Report and handle any accident immediately, no matter how minor.
• Respond properly in any Restaurant emergency or safety situation