Zanti Cucina Italiana River Oaks

We are looking for a pantry cook to join to our BOH team

Main Duties/Core work activities

As a pantry cook, you would be responsible for preparing food items in accordance with recipes and established standards, prepare the culinary preparations according to the recipes indicated, using the techniques, type, quality, and quantity of ingredients required, as well as the equipment and utensils, based on the quality standards and procedures of the company, the current sanitary regulations and the systems of food hygiene management that set international standards to contribute to the achievement of service objectives.

Prepare recipes according to the manual and standard established. • Verify that the ingredients prepared and selected for the dishes comply with the quality and standards of the brand. • Responsible for the minor and major team that is provided to develop their functions. • Participate in the briefings of the restaurant. • Lift inventories of their production lines. • Supervise the cleanliness of the kitchen. • Operate the kitchen equipment according to the manufacturer's instructions. • Report any anomaly on the property.

Manage guest orders in a friendly, timely and efficient manner • Ensure knowledge of menu and all food products • Stock and maintain designated food station(s) • Visually inspect all food sent from the kitchen • Practice correct food handling and food storage procedures according to federal, state, local and company regulations 2 The owner of copyright under this title has the exclusive rights to do and to authorize any of the following to edit, update and reproduce the copyrighted work in copies or records. • Give the correct rotation to the use of the raw material. • Organize and maintain the coolers clean and tidy. • Keep your refrigerator and freezer area neat. • Before leaving, delivery your area to your partner of the new shift and in case of closing the chef in turn according to the established checklist. • Prepare the list of raw materials for production the next day. • Plan and prepare the day's production. • Verify and request supplies according to the service requirement, following the established procedure. • Fulfill assigned tasks with the chef in turn. • Ensure that each assembled dish meets the quality required by the brand in terms of flavor, portion, assembly, and image. • Carry out line work fulfilling requirements, work procedures and complying with hygiene standards. • Properly store consumables and cooked foods according to the procedure. • Make sure that before the closing of the restaurant all food is properly stored in its place and in the correct way. • Use equipment and cooking resources efficiently to reduce unnecessary energy and water costs. • Report any equipment failure. • Learn menus, recipes, preparation, and presentation • Ensure that all food is stored in proper containers and at proper storage and holding temperatures • Cook only sufficient food in advance to cover expected business volume and to maintain quality • Prepare all food needed by other kitchen departments which is best prepared by this department • food for next shift and for the following day as required and directed by Supervisor • Maintain the work area, including all counter tops, utensils, equipment, and refrigeration clean and following the sanitary regulations.

The above job description is not intended to be an all-inclusive list of duties and standards of the position. Incumbents will follow any other instructions, and perform any other related duties, as assigned by their supervisor, policy and company management. The employer is an equal employment opportunity employer. It is the policy of the employer to afford equal employment opportunity to all individuals regardless of race, color, religion, sex, national origin, age, sexual orientation, disability, or veteran status. All employment decisions are based on the principle of equal employment opportunity.