Ensure food in production areas is prepared according to recipes, quality, and quantity standards, and is timely delivered to the designated areas.
Verify completion and ensure accurate details in daily cleaning charts.
Inspect inventories for proper storage, rotation of stock, and correct usage of high-cost items.
Adhere to all outlined kitchen regulations.
Perform additional requests from the executive chef and management, including tasks such as stooping, bending, and lifting weights up to 30 pounds, as needed.
