- Prepares, seasons, and cooks food items according to Restaurant specifications.
- Preparation: Chop vegetables, slice meats, measure ingredients, and execute assigned recipes during service.
- Station Management: Set up and stock workstations, operate kitchen equipment (grills, ovens, fryers), and manage multiple orders under pressure.
- Quality & Presentation: Inspect ingredients for freshness, monitor cooking temperatures, and plate dishes neatly before service.
- Sanitation & Safety: Clean and sanitize work surfaces, wash utensils, label and date stored foods.
- Inventory Control: Track ingredient levels, restock stations, and rotate stock using first-in, first-out (FIFO) principles.
