Responsibilities

1. Ensures that daily ingredients and final products are fresh
2. Manages food preparation and observe quality control
3. Supervise food supplies
4. Strictly follows recipes, including measuring, weighing and mixing ingredients
5. Mainains a clean and safe working area, including handling utensils, equipment and dishes
6. Handles and stores ingredients and food correctly
7. Maintains food safety and sanitation standard
8. Executes opening and closing procedures
9. In charge with preparations for workstations with required ingredients and equipment
10. Knows how to operate and clean kitchen equipment
11. Checks inventory and expiration dates
12. Double checks and reports equipment in need of repair to the Restaurant Manager
13. Manages the inventory of stocks for service ingredients supplies.
14. Prepared to explain food contents when needed
15. Performs other duties that may be assigned from time to time.