1.Cleans food preparation areas as determined by the company policy.
2. Set up workstations with all needed ingredients and cooking equipment
3. Makes adjustments to food items to accommodate guests with allergies or specific diet concerns.(If needed)
4. Ensure proper food service temperature.
5. Ensure all food and other items are stored properly.
6. Ensure great presentation by dressing dishes before they are served.
7. Responsible for the checking of the quality of ingredients,
8. Alters dishes based on consumer suggestions or requirements.
9. Keeps records and accounts of food purchases.
10. Operates various kitchen appliances.
11. Offers a creative menu. Monitor stock and place orders when there are shortages.
12. Responsible for the cleanliness of the kitchen.
13. Other tasks given from time to time as his responsibility as COOK