Cook 1- 888 Japanese Restaurant

General Summary of Duties:

Responsible to assist the culinary leadership with the working requirements of the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areas

Examples of Duties (include but are not limited to the following):

• Prepare mise-en-place in advance of cooking process; review recipe; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; and retrieve and prepare for sue all necessary equipment
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, sauté burners, convection oven, flat top range, and refrigerator equipment.
• Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines
• Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis
• Maintain the specific kitchen area clean and hygienic
• Make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef
• Pick up products from stores in accordance with HACCP guidelines and Company policies
• Assist with daily inventory of assigned station for daily requisitions and provide daily per levels to Chef de Partie
• Perform additional duties and projects as assigned

Position Requirements:

• A minimum of 1 year of culinary experience in a professional kitchen, fine dining exp.
• High level of integrity and dependability with a strong sense of urgency and results driven
• Maintain positive working relations with employees, management, and guests.
• Ability to work without close supervision and under pressure in a fast-paced environment
• Professional demeanor appropriate for a luxury environment
• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Knowledge of all kitchen equipment operations and high level of attention to detail
• Cook menu items in cooperation with the rest of the kitchen staff
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions

Education:

• High School education or equivalent
• Culinary training or accredited apprenticeship program preferred