Prep ingredients for service (chopping vegetables, trimming meats, and preparing base sauces). Cook menu items according to established recipes, portion controls, and presentation specifications.
- Station Management: Set up, stock, and break down kitchen stations with all necessary ingredients and equipment before and after each shift.
- Quality &
- Pace Control:
Monitor cooking times and food temperatures to ensure dishes are cooked perfectly and served hot and fresh in a timely manner.
- Sanitation &
- Safety:
Maintain a clean, sanitized, and organized work workplace. Comply strictly with commercial food health, hygiene, and safety regulations.
- Inventory &
- Food Care:
Properly label, date, and store all food items using the First-In, First-Out (FIFO) method to minimize waste. Monitor stock levels and report any shortages to the culinary leadership.
- Kitchen Collaboration: Work seamlessly alongside other cooks and front-of-house service staff to ensure orders roll out simultaneously and smoothly.