Key Responsibilities:
- Food Preparation: This includes tasks like chopping vegetables, preparing meats and seafood, and measuring and mixing ingredients.
- Cooking: Using various cooking methods like grilling, baking, frying, and steaming, according to established recipes.
- Food Presentation: Ensuring dishes are attractive and meet the establishment's standards for presentation, including garnishing.
- Maintaining Cleanliness: Keeping the kitchen and work area clean and organized, following food safety and hygiene procedures.
- Inventory Management: Monitoring food supplies, potentially reordering as needed.
- Following Instructions: Adhering to recipes, instructions from chefs, and specific requests from customers.
- Equipment Operation: Using and maintaining kitchen equipment like ovens, grills, and fryers.
- Communication: Interacting with other kitchen staff, servers, and sometimes customers to ensure smooth service.
- Adhering to Dietary Restrictions: Following recipes that accommodate specific allergies or dietary needs.
Additional duties may include:
- Training new staff: Assisting in the training of new cooks.
- Problem-solving: Addressing and resolving kitchen issues, and escalating more complex concerns as needed.
- Quality control: Monitoring food quality and ensuring it meets standards.
- Equipment maintenance: Ensuring equipment is in working order and reporting any issues.
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