![]() Possesses good understanding of the food rotation method “FIFO” and is directly responsible for ensuring labels and dating all food items on their designated stations.Įnsures all food items are within expiration dates or if not that they are disposed of and properly logged on waste sheets. Maintains the efficiency of kitchen operationsĪssists with maintaining designated workstation throughout all levels of business flowĮnsures that recipes, flavor profiles, consistency in quality, appearance and production time are adhered to.Įnsures food service lines are fully stocked for forecasted business flow and restock as needed. (Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time) The Specialty Cook is primarily responsible for production and preparation of specialty food/menu items for guest consumption, and utilizes only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management.
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