Job Description
Job Description
ESSENTIAL FUNCTIONS AND BASIC DUTIES :
Works as a member of the restaurant team. Interacts with service crew in a positive manner. Assists others whenever needed.
Follows management instruction. Follow proper time and attendance, uniform procedures and adheres to kitchen schedule
- Follows all health, safety and Food and Beverage regulations.
- Creates and maintains mise en place list
- Able to complete mise en place list in the time allotted
- Trains and guides commis and demi chefs on the same station
- Complete knowledge of all recipes on your station
- Responsible for all areas of an entire station to include recipe books up to date, MEP list completed, cleanliness, deep clean, family meals etc.
- Responsible for all training of commis and demi chefs on the station to Company Standards
- Prepares all food products according to the prescribed methods
- Ensures all items on station are properly stored, labeled and dated
- Able to set up and break down a station with minimal or no help
- Responsible for time management, efficiency and station organization
- Understands the flow of service
- Maintains the highest level of food quality available.
- Receives and stores all products as prescribed.
- Maintains a clean and safe kitchen.
- Controls waste.
- Communicates all problems and ideas for improvement to management.
- Fills out all forms as prescribed.
- Maintains all equipment and utensils.
- Organizes all areas of the kitchen.
- Follows proper rotation procedures.
- Labels and dates all products prepared.
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