CHIEF COOK

Food preparation: Chop, slice, and prepare ingredients according to recipes.

Cooking meals: Execute menu items using various cooking methods (grilling, frying, baking, etc.).

Quality control: Taste and check food to ensure proper seasoning and doneness.

Sanitation: Clean and disinfect workstations, utensils, and equipment.

Food presentation: Garnish and plate dishes to meet company standards.

Inventory management: Monitor supplies, store food properly, and reorder stock when needed.

Collaboration: Work with chefs and other cooks to ensure timely service.

Shift duties:: Handle opening/closing tasks such as organizing stations and cleaning.

Skills:

Cooking techniques: Knowledge of grilling, sautéing, baking, and frying.

Food safety: Understanding of hygiene standards; certifications like ServSafe are preferred.

Teamwork: Ability to collaborate with kitchen staff.

Time management: Handle multiple orders efficiently.

Physical stamina: Ability to stand for long hours and work in hot environments.