Food Preparation: Prepare ingredients for cooking, including chopping, slicing, and marinating according to recipe specifications.
Cooking & Plating: Cook food to order, following standardized recipes and portion sizes. Ensure all dishes are served with the highest quality and presentation.
Station Maintenance: Maintain an organized and clean workstation throughout the shift, ensuring all equipment and utensils are sanitized.
Collaboration: Work closely with other cooks and kitchen staff to ensure smooth operations during service. Communicate effectively with waitstaff and kitchen management.
Inventory & Stocking: Monitor inventory levels for your station and communicate with kitchen managers to ensure necessary ingredients and supplies are stocked.
Quality Control: Ensure food quality, temperature, and presentation meet restaurant standards. Report any equipment malfunctions or concerns to management.
Adherence to Health and Safety Regulations: Follow all health and safety regulations, including proper food handling, storage, and sanitation procedures.
