In this job your responsibilities fall under the direct supervision of Executive Chef, Sous Chef, Kitchen Manager, and Kitchen shift Supervisor. 

Your responibilities are to: 

• Ensure quality portioning and handling of all food items 

• Carry out the final preparation and service of foods that have been ordered by the servers in accordance with the standards that have been established by the company in a fast and efficient manner.

• To cook, serve, and present food to the required company standards (Any Fine or Casual Line Station) of quality, quantity, and presentation upon receipt of a check as outlined in the standard recipe manual. 

• To properly store and rotate all prepped and prepared menu food items in compliance with company and local health, hygiene, and holding temperature regulations. 

• To strive for maximum yields, portion control, of all menu items and eliminate unnecessary waste. 

• To check, prior to service, that the kitchen has the required par stock for normal business. 

• To maintain, cleanliness and hygiene in work area. 

• To assist all kitchen staff in closing procedures including trash disposal and sanitary cleaning of dishes and utensils. 

• To conserve energy wherever possible, ensuring all unused equipment is, turned off. 

• To assist in carrying out systematic training of kitchen staff. 

• Always seek to improve speed and efficiency in preparing and filling orders. 

• To carry out all duties as, may be, requested, by the Chef management or the Front of the House management.