Responsabilities
Ability to maintain a safe, clean work area.
Ability to manage subordinates effectively.
Knowledge of principles of sanitation, health hazards, and the necessary precautionary measures.
At the start of each shift Check that Daily Prep List is complete and sufficient prep product is available for dinner service.
Portion food products prior to cooking according to standard portion sizes and recipe specifications.
Stock and maintain sufficient levels of food products at line station to assure a smooth dinner service.
Prepare item for broiling, grilling, frying, sautéing or other cooking methods portioning.
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Assumes 100% responsibility for quality and presentation of products served.
