Burger Chef & Butcher

We are looking for a Burger Chef & a Butcher for our store.

Salary 1200 – 2000

Food Preparation & Execution
Station Setup: Preparing the grill station (mise en place), including slicing vegetables, portioning sauces, and organizing buns and patties.

Grill Management: Cooking burgers to specific temperature requirements (rare, medium, well-done) while managing multiple orders simultaneously.

Quality Control: Ensuring every burger meets the establishment’s standards for presentation, flavor, and temperature before it leaves the kitchen.

Ingredient Maintenance: Monitoring the freshness of meat and produce, practicing “First In, First Out” (FIFO) to minimize waste.

Operational Standards
Safety and Sanitation: Maintaining a clean workspace throughout the shift and adhering to food safety regulations (e.g., preventing cross-contamination and monitoring internal meat temperatures).

Equipment Care: Cleaning and maintaining grills, fryers, and refrigeration units to ensure they are in good working order.

Speed of Service: Working efficiently during “rush” periods to ensure ticket times remain within the target range without sacrificing quality.

Collaboration & Communication
Team Coordination: Communicating clearly with “Front of House” staff and other kitchen team members (like the fry station or assembly) to ensure orders are completed accurately.

Inventory Tracking: Reporting low stock levels of key ingredients to the kitchen manager or head chef to prevent menu shortages.

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