ESSENTIAL FUNCTIONS AND BASIC DUTIES:

· Works as a member of the restaurantteam. Interacts with all other departments in a positivemanner. 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 regulationssuch as 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 of the station is ready for each service

· 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 standards of high levelof food quality

· 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.

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

· Timelabels always up to date