Dining team member

Responsibilities

• Prepare the food order indicated in the Order Slip (OS) by following the Standard Procedure per station.
• Maintain the orderliness within the kitchen and stock area by putting the right things in place (systematic arrangement) and maintaining things at the right place (standardization and self – discipline)
• Preserve the cleanliness of the kitchen, equipment, and the stock area which includes but not limited to: Washing the dishes, kitchen utensils and mopping the floor
• Ensure quality, account incoming and outgoing, and maintain the completeness, FIFO, and good condition of all stocks and ensure that station and area reports were properly accomplished and accounted.
• Log all wastages, spoilages and expired products and ensure that all are accounted and reported versus the theoretical count in the POS.
• Conduct proper counting and inventory of station tools and materials, raw materials and items.
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