Food Preparation and Cooking

• Prepare ingredients and assemble dishes according to recipes and plating guidelines.
• Follow portion control, presentation standards, and quality expectations.
• Operate cooking equipment (e.g., grill, fryer, oven, stove) safely and accurately.
• Taste test dishes to ensure the correct flavor, texture, and quality before service.

Inventory and Stock Management

• Check and prepare station before and after each shift, ensuring all items are available and fresh.
• Monitor ingredient levels and communicate any shortages to the Head Chef or Kitchen Manager.
• Properly label and store all food items to ensure freshness and prevent cross-contamination.

Sanitation and Food Safety

• Adhere to food safety regulations, including proper handwashing, glove use, and safe food handling practices.
• Clean and sanitize workstation and equipment before, during, ...