Equipment Care: Operate, maintain, and properly clean all kitchen equipment, including deep fryer, broiler, stove, food processor, mixer, slicer, oven, and flat top grill.
Inventory & Cost Control: Accurately label and date all food containers and ensure proper rotation (FIFO). Monitor pars, prepare necessary items, track any potential shortages, and actively work to control food waste and cost.
Hygiene & Safety: Ensure all perishables are stored at the correct temperatures and maintain the highest standards of cleanliness and hygiene in your working area....