Broad Functions:
Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking.
Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
Main Duties and Responsibilities:
1.
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
2.
Assumes 100% responsibility for quality of products served.
3.
Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
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