Key Responsibilities:

1.Food Preparation:

-Prepare and portion ingredients, such as chopping vegetables, butchering meat, or preparing sauces.

-Follow recipes and portion controls to ensure consistency in flavor and presentation.

2.Cooking:

-Operate various kitchen equipment, including grills, fryers, ovens, and stovetops.

-Cook menu items to order while maintaining high-quality standards and timing.

3.Station Management:

-Set up and stock assigned workstation with necessary supplies and ingredients before service.

-Maintain cleanliness and organization of the station during and after service.

4.Collaboration:

-Communicate effectively with other team members to ensure timely and efficient service.

-Assist other cooks and kitchen staff during peak hours or when needed.

5.Food Safety and Hygiene:

-Follow all health and safety regulations, including proper food handling, storage, and sanitation practices.

-Regularly clean and sanitize workstations, tools, and equipment.

6.Inventory and Supplies:

-Monitor stock levels and report shortages to the Head Chef or Kitchen Manager.

-Ensure proper storage and labeling of ingredients to minimize waste.