Weighing, measuring and mixing ingredients according to recipes and personal judgement;
Regulating the temperature of ovens, grills, roasters and other cooking equipment; inspecting and cleaning the kitchen, kitchen equipment and serving areas to ensure safe and sanitary food handling practices;
Operating large-volume cooking equipment such as combi oven, grills, deep-fat fryers, or griddles.
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· Ensure that food items are cooked, plated, and presented according to established standards for taste, appearance, and portion size.
· Maintain cleanliness and sanitation standards in the kitchen area, including washing dishes, utensils, and equipment, and sanitizing food preparation surfaces.
· Follow proper food handling and safety procedures to prevent cross-contamination, foodborne illnesses, and accidents.
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