Cook/ Assistant Cook/Chef/ Sous Chef

• Lead daily food preparation: Measure, mix, chop, and portion high-quality ingredients according to standardized recipes. • Execute complex dishes: Cook and present appetizers, entrees, and desserts using various techniques (grilling, baking, sautéing, broiling). • Manage the cooking line: Coordinate the timing of dishes during peak hours to ensure all orders at a table are served together. • Maintain quality control: Taste, inspect, and approve all plates before they leave the kitchen to ensure presentation, temperature, and flavor meet restaurant standards. • Supervise junior culinary staff: Guide and oversee Line Cooks, Prep Cooks, and Stewards during service. • Train and mentor team members: Onboard new kitchen staff, teaching them kitchen protocols, recipe execution, and knife skills. • Delegate daily kitchen tasks: Assign prep work and cleaning stations to team members to ensure smooth operations. • Enforce kitchen policies: Ensure all staff members adhere to company standards, dress codes, and operational procedures. • Maintain high hygiene standards: Ensure the kitchen line, workstations, and cooking equipment are kept clean, sanitized, and organized. • Enforce food safety regulations: Implement local health department standards and HACCP (Hazard Analysis Critical Control Point) guidelines. • Monitor food storage: Oversee proper labeling, dating, and rotation of ingredients using the FIFO (First In, First Out) method. • Track temperature logs: Regularly check and record temperatures of refrigerators, freezers, and cooked foods to prevent foodborne illnesses. • Manage kitchen inventory: Check stock levels daily and report shortages to the Sous Chef or Head Chef. • Minimize food waste: Monitor portion control and find creative ways to utilize leftover ingredients safely. • Assist with ordering and receiving: Inspect incoming food deliveries for freshness, quality, and correct quantity. • Assist in menu development: Collaborated with the Head Chef to create seasonal specials, test new recipes, and calculate food costs.