- Prepare and cook individual dishes or complete meals, according to recipes and menu design.
- Assist Executive Sous Chef and First Cook to prepare banquet items (mass production).
- Bake pastries and prepare breakfast dishes for breakfast buffets.
- Set up and oversee buffets as needed.
- Ensure line is always prepped and ready for service.
- Maintain cleanliness and organization of workstations and kitchen areas.
- Monitor all food to ensure freshness and proper inventory rotation.
- Safely operate, clean and sanitize kitchen equipment such as grills, ovens, and fryers .
- Train and supervise apprentice cooks in the absence of First Cook or Executive Sous Chef
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