To prepare food items as assigned by the Chef De Cuisine, Sous Chef, and Chef De Partie, provide courteous, professional, efficient and flexible service consistent with the Company Standards Policies and Procedures in order to maximize guest satisfaction.
1. To prepare food items according to the standard recipes in the outlet manual.
2. To minimize waste of all food items
3. To collect food requisitions from the Commissary kitchen as directed.
4. To breakdown work station at the end of meal periods and store the food away properly.
5. To ensure and maintain in the kitchen high levels of cleanness at all time.
6. To work in any section of the kitchen when necessary or as requested by the Sous Chef, Chef De Partie or Demi Chef.