• Works as a member of the restaurant team. Interacts with all other departments in a positive manner. Assists others whenever needed. Follows management instruction. Set an example for others, being always on time and attendance, uniform procedures and adheres to kitchen schedule
• Follows all internal and state regulations such as DOH/Food & safety/HACCP/Beverage.
• Filling out and maintains mise en place list on daily base
• Able to complete mise en place list in the time allotted, making sure all sections of the kitchen are ready for each service
• Trains and guides commis and demi chefs on the station to Company Standards
• Recipe knowledge and section setup for entire kitchen up to date
• Responsible for all areas of an entire station to include recipe books up to date, MEP list completed, cleanliness, deep clean, family meals etc.
• Prepares all food products according to the prescribed methods
• Ensures all items on station are properly stored, labeled and dated
• Responsible for setting up own station and help others if needed
• Responsible for time management, efficiency and station organization
• Understands and supports the flow of service
• Maintains the Company high level of food quality
• Responsible for checking quality of received products and correct storage
• Maintains a clean and safe kitchen environment
• Controlling wastage
• Reports to kitchen management
• In charge of filling out kitchen forms such as Prep list on daily basis and inventory once a week
• Maintains all equipment and utensils.
• Overlooking all areas of the kitchen
• Supporting rotation procedures and helping new cooks to learn and understand new sections
• Time labels always up to date