DESCRIPTION OF JOB RESPONSIBILITIES AND DUTIES:

• Responsible for multiple Airline cooking
• Actively participate in customer presentations, menu design and implementation
• Make sauces from scratch
• Determines production levels and requisition the proper amount of supplies and food from the storeroom
• Prepares food in accordance with established procedures/recipes
• Wrap date and refrigerate products in accordance to required policy and procedure
• Interprets specifications and prepares to taste, color, texture and eye appeal
• Interprets and implements HACCP procedures which includes proper temperature controls and completing the necessary paperwork
• Inventories supply levels and requisitions food products as necessary
• Assist Production as needed

SKILLS AND QUALIFICATIONS:

• Ability to speak, read and understand English.
• Skilled in proper use of cutlery, kitchen equipment and machinery
• Detail oriented with strong ability to multitask
• Extensive knowledge in safe food handling practices as well as work station sanitization
• Culinary Certificate preferred A minimum of 2-5 years’ experience in a high volume kitchen specializing in multi-customer requirements/expectations
• Ability to convert to metric measures – with conversion chart
• Work flexible schedule subject to change based on business needs and bidding process
• Understand spec books/methods/recipes Skilled in basic cuts, i.e. julienne, batonnet, chiffonade, brunoise (assorted dice sizes), assorted slicing
• Skilled in how to make simple stocks and sauces
• Understand dry heat cooking: roasting, baking, broiling, sautéing, pan frying, deep frying, etc.
• Understanding moist heat cooking: braising, steaming, poaching, simmering, stewing, etc.
• Familiarity with assorted cuts of beef, pork, lamb, fish, etc.

To learn more, check out our video on YouTube: https://youtu.be/oVvvutgWfyY