Assist in set-up of station according to restaurant guidelines. Assist in preparation of all food items (prepare sauces, cut vegetables, portion meat, etc.).
Follow recipes, portion controls, and presentation specifications as set by the restaurant.
Restock all items as needed throughout the shift as directed by the line cooks.
Clean and maintain station while practicing exceptional safety, sanitation and organizational skills.
Have understanding and knowledge of how to properly use and maintain all equipment in the station.
Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas.
Perform additional responsibilities as requested by the Chef or Sous Chef at any time.
Must have experience of minimum 1 years.
Education: EPB level.
Must be able to work nights, weekends and some holidays.
Basic understanding of professional cooking and knife handling skills.
Understanding and knowledge of safety, sanitation and food handling procedure.
Food handlers permit required (carchi berde).