Responsibilities
* 2.1 Give assistance to day-to-day operations of the kitchen
* 2.2 Prepares a wide variety of goods by following standard restaurant recipes
* 2.3 Work closely with Sous Chef and assist in developing, designing and creating new ideas and items
* 2.4 Follows proper handling and right temperature of all food products
* 2.5 Supervise and coordinate all preparation and presentation
* 2.6 Monitor stocks of ingredients and make appropriate orders within budget
* 2.7 Check quality of material and condition of equipment and devices used for cooking
* 2.8 Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervise immediately
* 2.9 Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
* 2.10 Performs other duties pertinent to this job as assigned.
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