Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.Bake, roast, broil, and steam meats, fish, vegetables, and other foods.Season and cook food according to recipes or personal judgment and experience.Turn or stir foods to ensure even cooking.Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.Knows and complies consistently with the restaurant?s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.Promote, work, and act in a manner consistent with the mission of the SERG Restaurant Group.Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking.
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