Kitchen L9 (2)

Key Responsibilities Shift Briefing and Preparation · Receive assignments: Review the daily menu specials, occupancy/covers forecast, banquet requirements, and any VIP dietary restrictions or allergy alerts.

· Prep the station: Set up the assigned kitchen station, gather specialized equipment, and prepare the daily mise en place (chopping, measuring, and par-cooking ingredients).

Ingredient Assessment and Inventory · Inspect quality: Ensure all incoming raw materials, meat, seafood, and produce meet strict quality, freshness, and weight standards.

· Manage stock: Organize walkthrough coolers and freezers, label all prepared food items with expiration dates, and apply FIFO (First-In, First-Out) practices.

· Minimize waste: Monitor portion control carefully and clear unnecessary trim or food waste to maximize kitchen yield and ingredient efficiency.

Food Production and Cooking · Cook with precision: Execute food orders efficiently, adhering strictly to standard recipe cards, presentation guidelines, and portion sizes.

· Record details: Monitor cooking temperatures, log blast-chiller records, and double-check specific guest modifications or allergy-safe modifications.

· Coordinate orders: Communicate clearly with the Sous Chef and line cooks to timing-match dishes, ensuring tables are served simultaneously.