Prepare, cook and serve food delegated whilst ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
Measure ingredients and size portions accurately
Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles
Clean food preparation areas, cooking surfaces, and utensils
Verify that prepared food meets requirements for quality and quantity
Stock and restock workstations and display cases
Remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef
Maintain familiarity with opening and closing procedures of the kitchen and carry them out as rotated
Maintain full awarene of and ability to act upon any kitchen emergencies
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