Ocean Technical Apprenticeship

On-the-job Training

• Employer Knowledge
  • Creates and maintains a positive work environment
  • Adapts quickly to changing conditions
  • Moves with speed of service, works with sense of urgency
  • Measures and records data per unit standards
  • Advocates for him/herself and handles conflict appropriately
  • Exhibits teamwork and willingness to assist others
  • Uses effective communication – oral, written; understands kitchen vernacular
  • Seeks opportunities for ongoing professional growth; implements to improve practice and shares with colleagues as appropriate
  • Adheres to employee dress code and health department standards of appearance
  • Understands and complies with basic employment requirements such as arrives on time, communicates absences, uses time wisely & accurately records attendance
• Position Specific Tasks
  • Creates place to accommodate menu items
  • Converts weights and measures
  • Organize, plans and prepare food according to order of service
  • Is aware of cut size specifications; maintains cut specs throughout shift
  • Identifies prep deficiency; implements action plan to correct
  • Manages kitchen work flow providing assistance to other stations as needed
  • Assists with inventory management
  • Performs re-stocking duties per restaurant specifications
  • Receives and prepares orders in systematic order
  • Performs prep work per restaurant specifications
  • Inspects completed plate per presentation standards
  • Understands and implements portion controls
  • Prepares food items consistently per menu specifications; able to follow recipes
  • Applies appropriate garnishment to every plate
• Food safety, kitchen sanitation and maintenance
  • Understands and uses proper food storage for refrigeration and deep freeze; monitors holding temperatures
  • Knowledgeable in the use of ovens, stove tops, Bain Marie broilers, etc.,
  • Ensures that food is cooked to correct temperature
  • Inspects environment for conformance with sanitary laws and health code regulations
  • Applies proper knife technique; attentive to blade sharpness
  • Understands and uses proper cleaning of work table, stoves, refrigerators and all other equipment
  • Implements and practices sanitation and cleanliness in the kitchen and service area
  • Cares for and safely uses deep fat fryer; monitor grease quality; cleans fryer and associated equipment
  • Identifies, selects and maintains Sauté pans, pots, roasters and other hand tools
  • Practices good personal hygiene
• Basic food preparation
  • Monitors food preparation process
  • Preparation of various vegetables, salads and fruits
  • Carves and trims meats for both hot and cold service
  • Understands and uses appropriate technique for deep frying
  • Preparation and application of standard sauces, stocks and dressings
  • Seasons and prepares food per menu specifications
  • Understands and uses appropriate technique for grill work
  • Understands and uses appropriate technique for steaming
  • Understands and uses appropriate technique for roasting
  • Understands and uses appropriate technique for pan saute
  • Understands and uses appropriate technique for Baking
  • Understands and uses appropriate technique for broiling
  • Uses correct knife technique
• Product Identification / Storage
  • Identifies multiple causes of waste that can occur in flow of product from back door to delivery to guest
  • Stores food per established guidelines/FIFO/temperature
  • Knowledge of proper receiving controls
  • Knowledgeable in quality control and food cost to maximize efficient use of raw materials
  • Routinely performs quality inspections to ensure freshness
  • Knowledge of specifications for raw materials including meats, poultry, seafood and produce