Head Chef

IPAR'S RESTAURANTE Y BAR DE TAPAS

Is currently looking for:

HEAD COOK

Job Description:

• Accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking.

• Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Duties & Responsibilities:

• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking on the stovetop, ovens, grills, fryers, and a variety of other kitchen equipment.

• Assumes 100% responsibility for the quality of products served.

• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.

• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

• Portions of food products prior to cooking according to standard portion sizes and recipe specifications.

• Maintains a clean and sanitary work station area including tables, shelves, cooking stations, chillers, and freezers.

• Prepares items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.

• Follows proper plate presentation and garnish setup for all dishes.

• Handles stores and rotates all products properly.

• Assists in food prep assignments during off-peak periods as needed

• Closes the kitchen properly and follows the closing checklist for kitchen stations

• Assists others in closing the kitchen.

• Attends all scheduled employee meetings and brings suggestions for improvement

• Performs other related duties as assigned by the head chef.

Qualifications:

• A minimum of 2 years of experience in kitchen preparation and cooking.

• At least 6 months of experience in a similar capacity.

• Must be able to communicate clearly with managers, co-workers kitchen and dining room personnel.

• Be able to reach, bend, stoop, and frequently.

• Be able to work in a standing position for long periods of time (up to 4 hours).

• Must be able to follow printed recipes and plate specifications.

• Must maintain personal hygiene.