Responsibilities
- Execute tasks assigned by the Sous Chef, Chef, and/or General Manager
- Handle daily food preparation for the event space, ensuring adherence to established standards
- Follow specific recipes, portion controls, and presentation guidelines set by the restaurant
- Maintain a list of prep duties for the station
- Use the First In, First Out (FIFO) method to ensure maximum freshness of ingredients
- Help with food inventory management and control
- Assist in the proper receiving and storage of delivered items
- Clean food preparation areas, equipment, and utensils, and strictly follow sanitation, food safety, and hygiene guidelines
- Adhere to Workplace Hazardous Materials Information System (WHMIS) and Material Safety Data Sheets (MSDS) guidelines
- Perform any additional duties or responsibilities as assigned or required
