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Supervise and give instructions to Assistant cook, Fry Cook, Breakfast Cook and Dinner Cook. Direct and assist Stewards in the maintenance of cleanliness of the kitchen. Inform Executive Chef/Executive Sous Chef of any shortages before the items run out Inventory supplies and prepare requisitions for supplies and food items for production in the work area Perform duties in other areas of kitchen as assigned or required.
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Ensure that opening shift completes start up of kitchen line a designated prep work. Conduct frequent walk-though of kitchen area and direct respective personnel to correct any deficiencies with respective personnel.
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Supervises all kitchen employees and Culinary Staff in preparation and cooking of dishes as well as their garnishment and presentation and other culinary operations. Supervises all kitchen employees and Culinary Staff in preparation and cooking of dishes as well as their garnishment and presentation and other culinary operations.
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This includes cleaning fryers once per day, wiping down windows, emptying trash cans, cleaning HVAC systems, maintaining kitchen equipment, and cleaning the restrooms. You are also required to operate kitchen equipment, preparing and grilling food as necessary.
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Since 1974, McDonald's has run the Ronald McDonald House, a charity that aims to build and develop programs to improve the lives of children in need. Currently headquartered in Oak Brook, Illinois, McDonald's has started to focus on healthier choices, including salads, smoothies, and wraps.
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Sets up food service and kitchen area facilities, equipment and utensils, under detailed instruction and, in accordance with specific area needs. Sometime uncomfortable or unpleasant kitchen working conditions.
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He or she will be expected to take orders, verify orders, clean kitchen areas and prep food and drinks. Joining Burger King as a Delivery Driver will involve packaging food and drinks, delivering orders to the customer and possibly unloading and stocking inventory.
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Coordinate, and supervise the set-up and food production areas within the kitchen to maximize productivity and ensure food quality in accordance with established guest service and sustainability standards.
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