All food must be wrapped, dated and labeled after each shift.Assure that your designated area is closed down properly.All job tasks and prep lists must be completed in timely manner to Chef's Standard.Must understand the importance of \"Clean as You Go\" Concept.Season all food, add garnish, sauce or vegetable, on the order, as determined by the Chef.Must have ability to set-up and break- down food stations assigned.Must have knowledge of proper cooking temperatures and knows how to use a thermometer correctly.Must be serve-safe oriented, knowledge of proper sanitation practices and systems.Ability to work well with other Team Members.Ability to work the grill, deep fryer and ovens proficiently. This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive. Accountable for the efficiency and operation of the areas of the kitchen they are assigned. Responsible for the proper and efficient frying, roasting and preparation of all meats, fish, or poultry. SUPERVISOR: Chef, Sous Chef and Lead Cook EXEMPT (Y\/N): No
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