1- Monitors kitchen equipment and reports issues to superiors.
2- Continually develops culinary knowledge to produce high-quality meals.
3- Measures, mixes, and prepares meal ingredients, sauces, and seasonings.
4- Washes, chops, and cuts fruit, meat, and vegetable items.
5- Assesses inventory and requests resupply when necessary.
6- Plates meal items under the head chef supervision.
7- Disposes of spoiled items and adheres to sanitation policies.
1- Understanding of health and safety
2- Team management skills
3- High level of attention to detail
4- Ability to work unsupervised and deliver quality work
5- Positive and approachable manner
6- Team player qualities
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