| Title |
 |
Junior Cook |
| Department |
|
Flight Kitchen |
| Working Location |
|
Northwest Airlines, Inc. Flight Kitchen Bldg.
650-35 Nanae, Tomisato, Chiba, Japan
|
| Position Responsibilities |
|
| ・ |
Prepare and monitor preparation of regular and special diet meals according to prescribed menus and recipes. |
| ・ |
Follow established standards in cooking, sanitation, and related activities. Determine proper cooking times and temperatures. |
| ・ |
Be a team player and be able to work cooperatively to provide quality customer service. |
| ・ |
Take inventory of on hand stock and order food supplies, ingredients, and other consumables on a scheduled basis as determined by menu and projected future usage. |
| ・ |
Clean and sanitize all food preparation equipment and ensure that it is kept in safe and operable condition. |
| ・ |
Demonstrate ingenuity and continuous effort to improve operations, decrease turnaround times and stream line work processes. |
| ・ |
Record, report and analyze kitchen productivity and wastage. |
| ・ |
Control incoming food deliveries in accordance to ordered quality, quantity and food safety standards. |
| ・ |
Use and develop the system for stock ordering and recipe/specification writing. |
| ・ |
Oversee and assure production quality on a daily basis. |
|
| Required Skill & Knowledge |
|
| (1) |
Methods, materials and practices of volume food preparation. |
| (2) |
Sanitary methods used in food preparation and related activities. |
| (3) |
Inventory and ordering methods. |
| (4) |
Having HACCP (Hazard at Critical Control Point, food safety) knowledge is preferred. |
|
| Ability to |
|
| ・ |
Prepare palatable meals according to specified menu and schedule with a minimum of wastage. |
| ・ |
Use standard food preparation utensils such as knives, spoons, tongs and whips. |
| ・ |
Operate power driven equipment such as a meat slicer or mixer. |
| ・ |
Perform physical inventories and keep records. |
| ・ |
Observe and monitor objects and people's behavior to determine compliance with prescribed operating and safety standards. |
| ・ |
Comprehend and make inferences from materials written in the English language. |
| ・ |
Make continuous or repetitive arm-hand movements, such as slicing or chopping food. |
| ・ |
Bend or stoop repeatedly over time, such as removing items from stove, oven or refrigerator. |
| ・ |
Clean work area and equipment using broom, mop, sponge, cleaning solution or other appropriate tools or material. |
| ・ |
Move objects between 10-25 kg short distances. |
| ・ |
Learn job-related material primarily through oral instruction and observation which takes place mainly in an on-the-job training setting. |
| ・ |
Review or check the work products of others to ensure conformance to standards. |
| ・ |
Remain in a standing position for extended periods of time. |
| ・ |
Work cooperatively with other section employees and the general public. |
| ・ |
Work safely without presenting a danger to yourself or others. |
|
| Acceptable Experience and Training |
|
Three years of experience in commercial, institutional. Or related volume food preparation including one year preparing meals according to specialized meals. Other combinations of experience and education that meet the minimum requirements may be deemed adequate.
|
