· Works as a member ofthe restaurant team. Interacts with all other departments in apositive manner. Assists others whenever needed. Follows managementinstruction. Set an example for others, being always on time andattendance, uniform procedures and adheres to kitchen schedule

· Follows all internal and state regulationssuch as DOH/Food & safety/HACCP/Beverage.

· Filling out and maintains mise en place liston daily base

· Able to complete mise en place list in thetime allotted, making sure all sections of the kitchen are ready for eachservice

· Trains and guides commis and demi chefs onthe station to Company Standards

· Recipe knowledge and section setup for entirekitchen up to date

· Responsible for all areas of an entirestation to include recipe books up to date, MEP list completed, cleanliness,deep clean, family meals etc.

· Prepares all food products according to theprescribed methods

· Ensures all items on station are properlystored, labeled and dated

· Responsible for setting up own station andhelp others if needed

· Responsible for time management, efficiencyand station organization

· Understands and supports the flow of service

· Maintains the Company high level of foodquality

· Responsiblefor checking quality of received products and correct storage 

· Maintains a clean and safekitchen environment

· Controllingwastage

· Reports to kitchen management

· In charge of filling out kitchen formssuch as Prep list on daily basis and inventory once a week

· Maintains all equipment and utensils.

· Overlooking all areas of the kitchen

· Supporting rotation proceduresand helping new cooks to learn and understand new sections

· Timelabels always up to date