- Food Preparation: Prepare and portion ingredients for various dishes, following recipes and guidelines. Ensure consistency in taste, texture, and presentation.
- Cooking: Cook and grill a diverse range of menu items, including meats, seafood, vegetables, and sauces, with precision and attention to detail.
- Station Setup: Set up and organize the cooking station with necessary tools, equipment, and ingredients before service.
- Timing is Coordination: Coordinate with other kitchen staff to ensure that all components of a dish are ready at the same time, maintaining efficiency during busy periods.
- Quality Control: Inspect ingredients and finished dishes for quality, taste, and appearance. Address any issues promptly to maintain food standards.
- Food Safety Compliance: Follow food safety and sanitation practices to prevent cross-contamination, spoilage, and health hazards.
- Menu Knowledge: Understand the menu offerings, including ingredients, preparation methods, and plating techniques. Assist with menu changes and updates.
- Cleaning and Maintenance: Keep the cooking station clean and organized, ensuring that equipment and utensils are properly maintained.
- Inventory Management: Monitor ingredient levels and notify the kitchen manager or chef of any shortages or stock requirements.
- Collaboration: Work closely with the kitchen team, communicating effectively and maintaining a positive working environment.
- Adaptability: Be flexible and willing to take on different tasks or responsibilities as needed in a fast-paced kitchen environment.
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