Handle all types of food and food product to prepare and present for dining customers

- Follow daily prep list as assigned by Chef on Duty

- Wash, peel, and chop produce

- Prepare ingredients for cooking

- Clean and cut or grind meat, fish, poultry and shellfish

- Perform basic cooking tasks such as stirring, straining, and parboiling food and reducing sauces, measure seasonings,

condiments and ingredients for use in cooking

- Ability to use various utensils and cutlery appropriately

- Prepares food in the manner and recipes set forth by the Chef

- Weigh and measure product as it is delivered to the restaurant

- Maintain records of quantities of foods and ingredients used

- Update supervisors when stock of food items or suppliers are low

- Inform managers about broken or malfunctioning equipment

- Label ingredients and food items, stock pantry and refrigerator shelves in an organized manner to adhere to DOH guidelines

- Sanitize work areas and equipment, wash dishes, and take out trash

- Follow and adhere to all standards set forth by the Department of Health

- Practice highest regards for safety within the kitchen workplace areas

- Performs other related activities as assigned by management