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Cook 3 - Lead
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- DUTIES AND RESPONSIBILITIES⢠Prepares, seasons, finishes, and garnishes all food in kitchen preparation in accordance with established recipes.
- Assists, in the absence of the Chef / Sous Chef, in checking for quality and consistency.
- Maintains all refrigeration and dry storage areas to ensure proper handling and rotation of products.
- Follows all recipes, specs, and control procedures.
- Suggests changes or corrections in recipes and procedures to restaurant Chef / Sous Chef⢠Maintains a clean and sanitary kitchen at all times in full accordance with health regulations.
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