Preparation: Prepare cold appetizers, salads, entrees, and desserts ensuring that all dishes are presented beautifully and tastefully.
Organization: Maintain an organized and efficient workstation, ensuring all necessary supplies are available and stocked appropriately.
Inventory Management: Monitor inventory levels and order supplies as needed to prevent shortages of ingredients.
Food Safety: Adhere to food safety and sanitation protocols to guarantee hygiene standards are met consistently.
Collaboration and Support: Work closely with other kitchen staff to ensure smooth operations and assist with meal preparation as necessary.
Recipe Development: Contribute ideas for new dishes and assist in menu planning under the direction of the head chef or kitchen manager.
Quality Control: Ensure that food served meets quality standards in taste and presentation and manage any quality control issues that arise.