Set up and stocking stations with all necessary supplies.
Prepare food for service (e.G. Chopping vegetables, butchering meat, or preparing sauces).
Cook menu 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.
Stock inventory appropriately.
Ensure that food comes out simultaneously, in high quality and in a timely fashion.
Minimum 2 years of experience in high volume and fine dining restaurants.
Preferred but not required.
Culinary diploma or equivalent in experience strongly preferred.
Team-orientated and positive attitude.
Strong communication skills a must.
Ask us anything. We will be back with you shortly.