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- Prepping ingredients: Washing, peeling, chopping, slicing, and dicing vegetables, meats, and seafood.
- Measuring and weighing: Portioning out ingredients according to standardized recipes.
- Pre-cooking components: Boiling pasta, preparing grains, blending sauces, and mixing marinades ahead of service.
- Setting up stations: Stocking the designated station (e.g., grill, sauté, fry, salad) with all necessary tools, pans, and prepped food.
- Operating kitchen equipment: Safely using commercial grills, fryers, ovens, broilers, slicers, and mixers.
- Executing recipes: Grilling, sautéing, baking, frying, and steaming dishes to exact orders and specifications.
- Monitoring quality: Checking food for proper cooking times, doneness, taste, seasoning, and temperature.
- Plating and garnishing: Arranging food attractively on plates or bowls according to the establishment’s presentation standards.
- Maintaining cleanliness: Washing and sanitizing countertops, cutting boards, knives, and cooking surfaces throughout the shift.
- Practicing food safety: Following local health regulations regarding food handling, allergen cross-contamination, and hygiene.
- Controlling temperatures: Monitoring and logging temperatures of refrigerators, freezers, and hot-holding stations.
- Dish and equipment care: Cleaning grills, ovens, deep fryers, and hoods, and returning clean cookware to its proper place.
- Rotating stock: Labeling, dating, and storing all food items using the First-In, First-Out (FIFO) method.
- Monitoring inventory: Checking for spoilage, tracking ingredient usage, and reporting low stock levels to the chef or manager.
- Receiving deliveries: Verifying shipments for quality, quantity, and proper temperature upon arrival, then storing them correctly.
- Coordinating orders: Communicating clearly with the expeditor, sous chef, and front-of-house staff to ensure tables receive food at the same time.
- Assisting team members: Helping other stations during sudden rushes or when tasks run behind.
- Handover reporting: Informing the incoming shift about current prep levels, special menu items, or equipment issues.
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