Key Responsibilities

Station Setup:

Set up and stock the assigned cooking station with all necessary ingredients and supplies before and during a shift.

Food Preparation:

Chop, mix, and prepare ingredients, including vegetables, sauces, and other components, according to recipes and portion control guidelines.

Cooking and Plating:

Cook dishes by grilling, frying, sautéing, and other methods to meet specific recipes and quality standards, then plate the finished product.

Quality and Consistency:

Ensure all food items are prepared consistently and meet the established quality and presentation standards of the restaurant.

Inventory Management:

Perform inventory checks, monitor ingredient levels, and communicate shortages to ensure proper stock for the station.

Sanitation and Cleanliness:

Maintain a clean and organized work station, follow all food safety and sanitation procedures, and properly store food items.

Team Collaboration:

Work effectively as a team member, following instructions from supervisors, and assisting other kitchen staff as needed.

Required Skills and Attributes

Attention to Detail: For precise food preparation and adherence to recipes.

Ability to Work Under Pressure: Thrive in a fast-paced, high-pressure kitchen environment.

Physical Stamina: Ability to stand for long periods, lift heavy items, and work in a hot environment.

Teamwork: Collaborate effectively with other kitchen staff.

Knowledge of Food Safety: Understand and apply proper food handling and sanitation practices.