Assist in creating new menus, taking into account food costing and seasonal food availabilityPreparation and cooking all menu items and featuresProper portioning/cutting of meatsEnsure all food service standards and quality requirements are metReceiving and verifying product matches original ordersPreparation and maintaining a stock of all menu itemsEnsuring adequate inventory levels and communicating discrepancies to the Executive ChefAdhere to health and safety regulationsEnsuring the kitchen is kept
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