1. Food Preparation:
o Prepare ingredients for cooking, including chopping vegetables, marinating meats, and assembling ingredients for dishes.
o Follow specific preparation instructions for each dish, ensuring correct portion sizes and uniformity.
o Ensure that the necessary items are prepped and available for the Line Cooks.
2. Mise en Place:
o Set up the station with all necessary tools and ingredients before the service begins. o Ensure the kitchen has all required ingredients for daily operations, accurately portioned and ready for cooking.
3. Inventory Control:
o Assist with inventory checks and ensure that stock levels are sufficient for the day's needs. o Help with rotating stock and monitoring the usage of ingredients according to FIFO (First In, First Out).