Duties

·      Use FIFO to ensure proper rotation of food
·      Visually inspect products to ensure quality standards are met
·      Label all prepped items with the date as soon as they are made
·      Follow the recipe instruction by having the recipe in front of you
·      Refer to the manual, do not rely on memory
·      Always use proper portioning tools
·      Understand and follow established par levels to maintain adequate supply or products for daily sales
·      Restock pans as requested by line cooks
·      Be familiar with the fryer and vat.  See prep manual for detailed cooking procedures
·      Be careful when working with equipment to prevent injury
·      Keep your work station clean and sanitized. Always sanitize when switching tasks