-
Cleans food preparation areas as determined by law and company policy
-
Prepares foods to the specifications of the client
-
Prepares food before the arrival of guests
-
Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
-
Manages other employees in the kitchen
-
Acts as liaison to front-of-house employees to ensure proper food service temperature
-
Seasons food according to recipes or company needs
-
Orders ingredients and spices as needed
-
Operates various kitchen appliance such as a blender, oven, grill, or stand mixer
-
Portions, arranges, and garnishes food based on client preference
-
Assists other cooks during the food assembly process
-
Devises new recipes
-
Estimates expected food consumption and organises preparation
-
Keeps records and accounts of food purchases
-
Orders new menu items for specials or cheap deals
-
Butchers and cooks animal meat based on the restaurant atmosphere
-
Meets with customers to ensure a great meal experience
-
Prepares any necessary sauces or accompaniments before meal service begins
-
Stays open until the last customer leaves
-
Offers a creative menu to compete with other local restaurants
-
Cleans up after business hours
-
Communicates with owner about how to improve meal service
-
Alters dishes based on consumer suggestions or requirements