• Works in the designated station as set by Executive Chef and/or Sous Chef.
• Able to organize the assigned work area and efficiently put away orders.
• Able to prepare and sells food within recommended time frames to meet Guest expectations.
• Able to operate kitchen equipment
• Able to produce quality products in a timely and efficient manner for the guests or staff.
• Responsible to maintain cleanliness, sanitation at the assigned work area.
• Responsible for preparing and cooking all food items by the recipe and to specification.
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Prepare all menu items by strictly following recipes and yield guide.
• Cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes, and other food items.
• Wash and peel fresh fruits, vegetables, and weigh measure, and mix ingredients on correct proportions.
• Have general knowledge of cooking temperatures, making soups & sauces, preparing, vegetable preparation, and a la carte cooking.
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