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-Prepare and cook food according to recipes and standards. -Ensure food quality, taste, and presentation. -Maintain a clean and organized workstation. -Prepare ingredients and mise-en-place (setting up ingredients). -Supervise and train junior chefs or commis chefs. -Collaborate with other kitchen staff to ensure smooth service. -Monitor stock levels and order supplies as needed. -Maintain accurate inventory records. -Ensure proper storage and handling of food. -Maintain a clean and sanitary kitchen environment. -Assist with menu development and recipe testing. -May be required to work under pressure during peak service times