Cooks are responsible for delivering food that is not only delicious and cooked to the specifications of the customer but that is safe and fresh as well.
Cook Job duties:
Ensure ingredients and final products are fresh
Follow recipes, including measuring, weighing and mixing ingredients
Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
Present, garnish and arrange final dishes
Occasionally serve food
Maintain a clean and safe work area, including handling utensils, equipment and dishes
Handle and store ingredients and food
Maintain food safety and sanitation standards
Kitchen Manager duties and responsibilities:
Ensuring that all food items and products are stored, prepared and served based on the restaurant’s recipe, preparation and portion standards
Evaluating and disciplining kitchen personnel accordingly and making employment and termination decisions
Ordering kitchen materials and ingredients based on the menu and market demand
Supervising food preparation in the kitchen and ensuring that customers are satisfied
Maintaining clean working environments and making sure that employees follow the restaurant’s preventive maintenance measures
Maintaining adequate inventory levels and conducting weekly inventories
Working with Restaurant Managers to create menu items, pricing and establishing portion sizes of each meal
Scheduling shifts by business hours, days, and occasions
Overseeing the training of employees to ensure the safe operation of kitchen equipment and utensils and the proper handling of heavy items and hazardous materials.
