Key Responsibilities :-
Food Preparation: Efficiently chopping, mixing, and preparing ingredients for cooking.
Cooking: Operating grills, ovens, fryers, and stoves to produce menu items according to recipes.
Station Management:
Setting up, stocking, and cleaning workstations, utensils, and equipment.
Safety & Sanitation: Adhering strictly to health department regulations, including food handling and temperature control.
Quality Control: Checking food quality and presentation to meet restaurant standards.
Inventory Management: Assisting with stocking and reporting low inventory items.