ESSENTIAL FUNCTIONS AND BASIC DUTIES:

· Worksas a member of the restaurant team. Interacts with service crew in a positive manner. Assists others whenever needed. Followsmanagement instruction. Follow proper time and attendance, uniform proceduresand adheres to kitchen schedule

· Follows all health, safetyand Food and Beverage regulations.

· Creates and maintainsmise en place list

· Able to complete miseen place list in the time allotted

· Trains and guidescommis and demi chefs on the same station

· Complete knowledge ofall recipes on your station

· Responsible for allareas of an entire station to include recipe books up to date, MEP listcompleted, cleanliness, deep clean, family meals etc.

· Responsible for alltraining of commis and demi chefs on the station to Company Standards

· Prepares all foodproducts according to the prescribed methods

· Ensures all items onstation are properly stored, labeled and dated

· Able to set up andbreak down a station with minimal or no help

· Responsible for timemanagement, efficiency and station organization

· Understands the flowof service

· Maintains the highestlevel of food quality available.

· Receives and storesall products as prescribed.

· Maintains a clean andsafe kitchen.

· Controls waste.

· Communicates allproblems and ideas for improvement to management.

· Fills out all formsas prescribed.

· Maintains allequipment and utensils.

· Organizes all areasof the kitchen.

· Follows properrotation procedures.

· Labels and dates allproducts prepared.