ESSENTIAL FUNCTIONS AND BASIC DUTIES:

· Works as a member of the restaurant team. Interacts with all other departments in a positive manner. Assists others whenever needed. Follows management instruction. Sets an example for others, being on time and following attendance, uniform procedures and adheres to kitchen schedule

· Follows all internal and Nevada regulations such as Food & safety/HACCP/Beverage

· Filling out and maintains mise en place list on daily base

· Able to complete mise en place list in the time allotted, making sure all of the station is ready for each service

· Recipe knowledge and section setup for entire kitchen up to date

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

· Prepares all food products according to the prescribed methods

· Ensures all items on station are properly stored, labeled and dated

· Responsible for setting up own station and help others if needed

· Responsible for time management, efficiency and station organization

· Understands and supports the flow of service

· Maintains the Company standards of high level of food quality

· Responsible for checking quality of received products and correct storage 

· Maintains a clean and safe kitchen environment

· Controlling wastage

· Reports to kitchen management

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

· Maintains all equipment and utensils.

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

· Time labels always up to date