* Clean and sanitize work areas, equipment, utensils, dishes, or silverware. * Store food in designated containers and storage areas to prevent spoilage. * Prepare a variety of foods, such as meats, vegetables, desserts, according to customers' orders or supervisors' instructions, following approved procedures. * Take and record temperature of food and food storage areas such as refrigerators and freezers. * Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving. * Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets. * Portion and wrap the food, or place it directly on plates for service to patrons. * Weigh or measure ingredients. * Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads. * Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
* Responsible for all sautéed items and sauces. * Often responsible for cooking fish items, too, although there may also be a separate fish cook.
Grill (broil) * Maintain sanitation, health, and safety standards in work areas. * Clean food preparation areas, cooking surfaces, and utensils. * Verify that prepared food meets requirements for quality and quantity. * Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold. * Prepare specialty foods such as pizzas, fish and chips, sandwiches, and tacos, following specific methods that usually require short preparation time. * Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles. * Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions. * Measure ingredients required for specific food items being prepared. * Take food and drink orders and receive payment from customers. * Clean, stock, and restock workstations and display cases.
Sous Chef * Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. * Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. * Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. * Turn or stir foods to ensure even cooking. * Season and cook food according to recipes or personal judgment and experience. * Bake, roast, broil, and steam meats, fish, vegetables, and other foods. * Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. * Portion, arrange, and garnish food, and serve food to waiters or patrons. * Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. * Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Exec Chef * Check the quality of raw or cooked food products to ensure that standards