Fresh | Commis II - Prep Cook

Responsibilities

• 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 use all necessary equipment.
• Prepare and handle fruits, vegetables, salads, and fish 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.
• Pick up products from stores in accordance with HACCP guidelines and Company policies.
• Perform other related duties as assigned.

Requirements

• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
• Knowledge of all kitchen equipment operations.
• Ability to establish and maintain an effective working relationship with management, staff, and guests.

Qualifications

• High school education or equivalent.
• Culinary training or accredited apprenticeship program preferred.
• Relevant experience in a high quality, high volume, and multi-unit operations preferred.