Responsibilities:
● Prepare and cook menu items according to standardized recipes and quality standards.
● Set up and stock stations with necessary ingredients and supplies (mise en place).
● Ensure food is prepared and served in a timely manner during service hours.
● Maintain cleanliness and organization of the workstation at all times.
● Follow food safety, hygiene, and sanitation regulations (HACCP or local health codes).
● Monitor food quality, portion sizes, and presentation before service.
● Operate kitchen equipment safely and report any maintenance issues.
● Assist with receiving and storing deliveries, following proper storage procedures.
● Work closely with chefs and kitchen staff to support smooth kitchen operations.
● Minimize food waste by proper handling, storage, and portion control.