Kitchen Riser

Key Responsibilities
Shift Briefing and Preparation
·
Receive assignments: Review the daily menu specials, occupancy/covers forecast, banquet
requirements, and any VIP dietary restrictions or allergy alerts.
·
Prep the station: Set up the assigned kitchen station, gather specialized equipment, and
prepare the daily mise en place (chopping, measuring, and par-cooking
ingredients).
Ingredient Assessment and
Inventory
·
Inspect quality: Ensure all incoming raw materials, meat, seafood, and produce meet
strict quality, freshness, and weight standards.
·
Manage stock: Organize
walkthrough coolers and freezers, label all prepared food items with expiration
dates, and apply FIFO (First-In, First-Out) practices.
·
Minimize waste: Monitor portion control carefully and clear unnecessary trim or food
waste to maximize kitchen yield and ingredient efficiency.
Food Production and Cooking
·
Cook with precision: Execute food orders efficiently, adhering strictly to standard recipe
cards, presentation guidelines, and portion sizes.
·
Record details: Monitor cooking temperatures, log blast-chiller records, and
double-check specific guest modifications or allergy-safe modifications.
·
Coordinate orders: Communicate clearly with the Sous Chef and line cooks to timing-match
dishes, ensuring tables are served simultaneously.
Plating and Quality Assurance
·
Plate with care: Present all food beautifully, ensuring plates are clean, correctly
garnished, and served at the optimal hot or cold temperature.
·
Check satisfaction: Taste food profiles consistently throughout production to ensure flavor
profiles meet company standards before leaving the pass.
·
Maintain hygiene: Discretely and constantly clean cutting boards, knives, and prep
surfaces throughout service to prevent cross-contamination.
Closing and Sanitization
Touch-ups
·
Secure the kitchen: Label, wrap, and properly store all leftover prepared food components
securely in their designated refrigeration units.
·
Final walk-through: Check that all gas lines, ovens, grills, and induction burners are
turned off securely, and ensure walk-in seals are tightly shut.
·
Reset the station: Deep-clean and sanitize all stainless-steel tables, cooking ranges, and
floor mats, leaving the kitchen completely ready for the next shift.

Experience
0 - 1 Years

Employment type
Fixed Term Contract- Staff

Work arrangement
No