Responsible for preparing and cooking all food items by the recipe cards and to specification
- Minimum Qualification:Diploma
- Experience Level:Mid level
- Experience Length:3 years
- Works in the designated station as set by Executive Chef and/or Sous Chef.
- Able to organize the assigned work area and efficiently put away orders
- Able to operate kitchen equipment.
- Responsible to maintain cleanliness, sanitation at the assigned work area
- Responsible for preparing and cooking all food items by the recipe cards and to specification
- Able to produce quality product in a timely and efficient manner for the guests or staff.
- Prepare ingredients for cooking, including portioning, chopping, and storing food.
- Prepare all menu items by strictly following recipes and yield guide.
- Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
- Prepares, seasons and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
- Slices, grind and cooks’ meats and vegetables using a full range of cooking methods.
- Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
- Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
- Check and ensure the correctness of the temperature of appliances and food.
- Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.
- Minimize waste and maintain controls to attain forecasted food cost.
- Provide the highest and most efficient level of hospitality service to the restaurant guests.
- Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
- Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
- Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
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