Able to read, convert recipes according to production requirements. Follow all approved recipes and plate presentations. Serve all guests according to established standards of quality and pre-determined timeliness and portions.
- Receive and understand food orders from Lead Line Cook, Expeditor or Ticket; coordinate orders for pick up
- Cook food orders for specific cuisine or style according to memorized standard recipes in a timely manner
- Control waste by monitoring proper rotation, storage, and quantity controls
- Work and communicate with kitchen staff and food servers
- Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount
- Must have strict compliance with the Blue Chip Employee Handbook and Policy and Procedure Manual
- Able to read, convert recipes according to production requirements
- Acquired knowledge of sanitation according State and Federal guidelines
- Work efficiently and accurately in operating mode
- Maintain a positive work environment
- Follow all approved recipes and plate presentations
- Serve all guests according to established standards of quality and pre-determined timeliness and portions
- Assure that all food preparation and service areas are in accordance with the local, State, and Federal Health Department Codes
- Cooking applications vary based on complexity
- Ensure all food products are according to approved specifications
- Follow recipes precisely and understand mis en place
- Performs all relative miscellaneous duties as directed by supervisor/manager.