Perform other related duties as assigned by chef.Inform chef immediately of product shortages.Properly reports equipment and food quality to chef.Closes kitchen properly and follows the closing checklist.Maintains a clean and sanitary work station area including tables, shelves, walls, and refrigeration equipment.Portion food products prior to using according to standard portion sizes and recipes specifications.Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.Prepares a variety of food utilizing equipment assigned, including setup and proper breakdown.Refer to a daily prep list at start of each shift for assigned duties.Complete opening and closing checklists.Must have basic skills to recognize proper personal hygiene and cleanliness.ĭepartment of Business Regulations.Must be able to read and produce items from live tickets.Be able to work in standing position for long period of time.Be able to reach, bend, stoop and frequently lift up to 60 pounds.Must be able to communicate clearly with managers and kitchen personal.A minimum of one year of experience in the kitchen preparation.Prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, salads and other products using a variety of techniques, equipment, and utensils according to chef assignments.
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