Job Summary
You will prepare and serve high-quality food for restaurant service, banquets, and special events while maintaining kitchen sanitation, managing supplies, controlling food costs, and collaborating effectively with team members and management.
Responsibilities
- Prepare and serve all restaurant foods, both hot and cold, including banquets and special events, ensuring adherence to quality standards and specifications
- Apply culinary techniques skillfully using solid knowledge of all food products
- Prepare base stocks and soups with consistent quality and understanding
- Restock kitchen supplies and food items regularly to support smooth service operations
- Label and date all products accurately to ensure proper safekeeping and sanitation
- Maintain a clean, safe, and sanitary kitchen environment by meeting all sanitation standards
- Assist chefs in implementing health, safety, and sanitation procedures effectively
- Monitor and reduce food costs and waste through careful management and control
- Rotate food products using the first-in, first-out method to maintain freshness and safety
- Demonstrate solid menu knowledge and ensure attention to detail in plate presentation
- Maintain professionalism in all interactions and tasks within the kitchen and service areas
- Collaborate as a team member by assisting guests and employees with their needs and inquiries
- Communicate clearly and effectively with management, chefs, and service staff to resolve issues and fulfill requests
