- Responsible for fry/saute station
- Setting up and stocking stations with all necessary supplies
- Preparing food for service (e.g., chopping vegetables, portioning ingredients for service, etc.)
Keeping your station clean, organized and adequately filled; and
Follow all Basant’s policies and rules, especially rules regarding food safety, food storage, and food preparation.
- Cooking menu items in cooperation with the Chef/Sous Chef
- Ensuring food comes out simultaneously and in a timely fashion
- Reporting to Chef/Sous Chef and following instructions
- Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations
- Maintaining a positive and professional approach with co-workers and customers
- Complying with all training, certifications requirements
- Additional tasks as needed and assigned by Chef/Sous Chef