Job Description
Job Description
Looking for part time or full time!
1. **Food Preparation**: Preparing ingredients by chopping vegetables, marinating meats, and measuring spices according to recipes or chef specifications.
2. **Cooking**: Cooking dishes according to standardized recipes and presentation guidelines. This may involve grilling, frying, sautéing, baking, and other cooking methods.
3. **Station Management**: Managing a specific station in the kitchen (e.g., grill, sauté, fry, or salad station) and ensuring that it is organized and stocked with necessary supplies.
4. **Quality Control**: Monitoring food quality and presentation before serving to ensure consistency and adherence to restaurant standards.
5. **Cleanliness and Safety**: Maintaining a clean and organized workspace, following food safety regulations, and ensuring that all equipment is cleaned and sanitized properly.
6. **Collaboration**: Working closely with other kitchen staff, including sous chefs and other line cooks, to ensure timely service during busy periods.
7. **Inventory Management**: Assisting with inventory control by reporting stock levels of ingredients and supplies to the kitchen manager or head chef.
8. **Adaptability**: Being able to handle multiple tasks simultaneously and adapt to changing menu items or special requests from customers.
9. **Communication**: Communicating effectively with front-of-house staff to coordinate orders and address any special dietary needs or requests.
10. **Continuous Learning**: Staying updated on culinary techniques, trends, and menu changes to improve skills and contribute positively to the kitchen team.