"* Prepare a variety of dishes ranging from meats, seafood, poultry, vegetables, and other items using the restaurant’s established recipes.
- Prepare dishes by cooking in broilers, ovens, grills, and a variety of kitchen equipment.
- Assume responsibility for quality of products served.
- Master recipes for all kitchen stations.
- Comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
- Portion food products prior to cooking according to standard portion sizes and recipe specifications.
- Follow proper plate presentation and garnish set up for all dishes.
- Handle, store and rotate all products properly.
- Always maintain cleanliness and sanitation.
- Uphold company safety and sanitation requirements to ensure the health and safety of our employees.
- Evaluates maintenance of all kitchen equipment and notifies the management if there is a need for new or replacement equipment.
- Adheres to all kitchen safety protocols and sanitation standards.
- Performs supplementary tasks as deemed necessary for the role."
