Properly measuring kitchen ingredients and food portions
Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
Managing the kitchen inventory and ensuring supplies are fresh and of high quality
Ensuring proper food temperatures when cooking and proper storage afterward
Keeping the workstation and kitchen equipment clean, organized and sanitized
Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef
Prepare, cook, and present dishes within your section according to the restaurant’s standards.
Assist the Sous Chef and Head Chef in creating and improving recipes.
Supervise Commis Chefs and ensure they follow instructions and maintain kitchen discipline.
Maintain cleanliness, organization, and compliance with food safety and hygiene standards (HACCP).
