- Consulta la Lista de preparacin diaria al comienzo de cada turno para las tareas asignadas
- Prepara una variedad de carnes, mariscos, aves, verduras y otros alimentos para cocinar en asadores, hornos, parrillas, freidoras y una variedad de otros equipos de cocina.
- Entiende y cumple de manera consistente con nuestros tamaos de porcin estndar, mtodos de coccin, estndares de calidad y reglas, polticas y procedimientos de cocina.
- Mantiene un rea de estacin de trabajo limpia e higinica que incluye mesas, estantes, parrillas, asadores, freidoras, cocinas para pasta, quemadores salteados, horno de conveccin, estufa plana y equipo de refrigeracin.
- Cierra la cocina correctamente y sigue la lista de verificacin de cierre de las estaciones de cocina. Ayuda a otros a cerrar la cocina.
- Asiste a todas las reuniones de empleados programadas y aporta sugerencias para mejorar.
- Informa de inmediato los problemas de equipos y calidad de los alimentos al chef de turno
- Informa al chef de turno inmediatamente sobre la escasez de productos.
- Utiliza nuestra tarjeta de recetas estndar para preparar todos los productos.
- Devuelva todos los alimentos que no se usen en el turno a las reas de almacenamiento diseadas, asegurndose de cubrir / fechar todos los productos perecederos.
- Ponga fecha a todos los envases de alimentos y rtelos de acuerdo con los Procedimientos operativos generales de inventario, asegurndose de que todos los productos perecederos se mantengan a las temperaturas adecuadas.
- Contestar, informar y seguir las instrucciones del ejecutivo o del chef.
- Cumplir con las normas de nutricin y saneamiento y las normas de seguridad.
- Informar de cualquier problema de seguridad al chef de turno
- Requiere la capacidad de trabajar como miembro del equipo y la capacidad de comunicarse con el personal de la cocina.
- Levantar, empujar, jalar y transportar: todas estas funciones son esenciales principalmente debido a la gran produccin asociada con los banquetes. Los artculos incluyen comida, equipo pequeo -75% del tiempo.
- Doblar las rodillas es necesario cuando se usa el horno inferior para cocinar, 5-10 veces al da.
- Movilidad: rango completo de movilidad y la capacidad de viajar de 30 a 50 pies de forma regular durante todo el da.
- Permanecer de pie durante la preparacin, durante las horas de servicio, generalmente todo el da.
- Debe tener una audicin moderada para escuchar los temporizadores del equipo y comunicarse con otro personal.
- Debe tener una visin excelente para ver que el producto est preparado adecuadamente.
- Debe tener una comprensin y alfabetizacin moderadas para leer los registros de uso y todas las solicitudes especiales.
- Levantar, empujar, tirar y transportar. La posicin regularmente implica levantar cajas de comida y metros que pesen hasta 70 libras. Se requiere empujar y tirar de los carros.
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Description
Descripcin general del trabajo:
Prepara los alimentos de acuerdo con los requisitos de produccin y los estndares de calidad, manteniendo un ambiente de trabajo sanitario seguro.
Responsabilidades:Educacin/ Entrenamiento formal
Educacin secundaria o experiencia equivalente.
Experiencia
Mnimo de un ano de experiencia en un establecimiento de comida.
Conocimientos/Habilidades
Demanda Fsica
Las demandas fsicas descritas aqu son representativas de las obligaciones que deben cumplir un asociado para realizar con xito las funciones esenciales de este trabajo. Se pueden hacer ajustes razonables para permitir que las personas con discapacidades realicen las funciones esenciales.
Ambiente de trabajo
Prolongacin de pie, caminar, levantar y transportar durante todo el turno en un 95% de ambiente interior. Al entrar en el congelador, la temperatura puede ser de -10 grados.
