Job Summary

 Food Preparation: They prepare and cook menu items according to recipes, ensuring consistency and quality in taste and presentation.
Menu Planning: Collaborating with the chef or manager to plan menus, create new dishes, and suggest improvements to existing ones.
Ingredient Management: Ordering, receiving, and managing inventory of food and kitchen supplies, ensuring freshness and proper storage.
Cooking Techniques: Utilizing various cooking methods (grilling, frying, baking, etc.) to prepare dishes and paying attention to cooking times and temperatures.
Adherence to Health Standards: Following food safety and sanitation procedures to maintain a clean and hygienic kitchen environment, ensuring compliance with health and safety regulations.
Collaboration: Working closely with kitchen staff to coordinate food orders, manage timing of dishes, and maintain a smooth flow of operations during service.
Quality Control: Inspecting food portions, presentation, and taste to ensure they meet the restaurant's standards before they are served.
Equipment Maintenance: Keeping kitchen equipment clean, well-maintained, and in good working condition.
Flexibility: Being adaptable and able to work in a fast-paced environment, adjusting to changing menus, special requests, and varying customer preferences.