Summary: Responsible for set-up, preparation and execution of appealing meals in accordance with departmental quality standards and specifications. Maintain the organization, cleanliness and sanitation of work areas and equipment. Assist in other kitchen sections as assigned.

 

Essential Functions:

Complete opening duties, set up work station with required mis en place, tools and supplies Check production sheets and pars, establish priority items for the day, and inform the Sous Chef or Executive Chef of any supplies needed and work orders that need to be submitted Inspect the cleanliness and working condition of all tools, equipment and supplies and endure everything complies ith standards  Prepare all food following recipes and yield guides, according to department standards Communicate any assistance needed during busy periods to the Sous Chef to insure optimum service to guests  Monitor quality and quantity of mis en place and correct accordingly Maintain proper storage procedures and ensures all products are rotating on a first-in, first–out philosophy Fabricate meats, fish and fowl for menu items Maintain solid knowledge, understanding, and preparation of base sauces, stocks, and soups Disinfect and sanitize cutting boards and worktables Transport empty, dirty pots and pans to the designated area Breakdown work station and complete closing duties according to department standards Review status of work and follow-up actions required with the Sous Chef before leaving Perform other duties as assigned