- Prepare menu items following recipes and quality standards.

- Set up and stock stations with necessary supplies.

- Cook food items in cooperation with the rest of the kitchen staff.

- Answer, report, and follow executive or sous chef’s instructions.

- Clean up station and take care of leftover food.

- Ensure that food comes out simultaneously, in high quality and timely fashion.

- Maintain a positive and professional approach with coworkers and customers.

Benefit:

-with service charge