·        Works as a member of the restaurant team.  Interacts with all other departments in a positive manner.  Assists others whenever needed. Follows management instruction. Set an example for others, being always on time and attendance, uniform procedures and adheres to kitchen schedule

·         Follows all internal and state regulations such as DOH/Food & safety/HACCP/Beverage.

·         Filling out and maintains mise en place list on daily base

·         Able to complete mise en place list in the time allotted, making sure all sections of the kitchen are ready for each service

·         Trains and guides commis and demi chefs on the station to Company Standards

·         Recipe knowledge and section setup for entire kitchen up to date

·         Responsible for all areas of an entire station to include recipe books up to date, MEP list completed, cleanliness, deep clean, family meals etc.

·         Prepares all food products according to the prescribed methods

·         Ensures all items on station are properly stored, labeled and dated

·         Responsible for setting up own station and help others if needed

·         Responsible for time management, efficiency and station organization

·         Understands and supports the flow of service

·         Maintains the Company high level of food quality

·         Responsible for checking quality of received products and correct storage 

·         Maintains a clean and safe kitchen environment

·         Controlling wastage

·         Reports to kitchen management

·         In charge of filling out kitchen forms such as Prep list on daily basis and inventory once a week

·         Maintains all equipment and utensils.

·         Overlooking all areas of the kitchen

·         Supporting rotation procedures and helping new cooks to learn and understand new sections

·         Time labels always up to date

·        Works as a member of the restaurant team.  Interacts with all other departments in a positive manner.  Assists others whenever needed. Follows management instruction. Set an example for others, being always on time and attendance, uniform procedures and adheres to kitchen schedule

·         Follows all internal and state regulations such as DOH/Food & safety/HACCP/Beverage.

·         Filling out and maintains mise en place list on daily base

·         Able to complete mise en place list in the time allotted, making sure all sections of the kitchen are ready for each service

·         Trains and guides commis and demi chefs on the station to Company Standards

·         Recipe knowledge and section setup for entire kitchen up to date

·         Responsible for all areas of an entire station to include recipe books up to date, MEP list completed, cleanliness, deep clean, family meals etc.

·         Prepares all food products according to the prescribed methods

·         Ensures all items on station are properly stored, labeled and dated

·         Responsible for setting up own station and help others if needed

·         Responsible for time management, efficiency and station organization

·         Understands and supports the flow of service

·         Maintains the Company high level of food quality

·         Responsible for checking quality of received products and correct storage 

·         Maintains a clean and safe kitchen environment

·         Controlling wastage

·         Reports to kitchen management

·         In charge of filling out kitchen forms such as Prep list on daily basis and inventory once a week

·         Maintains all equipment and utensils.

·         Overlooking all areas of the kitchen

·         Supporting rotation procedures and helping new cooks to learn and understand new sections

·         Time labels always up to date