TMDR Cook 1

United States·Placervillemid

CookFood Service

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Overview

DUTIES AND RESPONSIBILITIES Prepares, seasons, finishes, and garnishes all food. Has basic command of culinary knife skills.

Technical Tools

CookFood Service

~1 min read

→Prepares, seasons, finishes, and garnishes all food.
→Has basic command of culinary knife skills.
→Maintains all refrigeration and dry storage areas to ensure proper handling and rotation of products.
→Ensures that their culinary work station is clean and sanitized. Properly rotates, wraps and labels food products.
→Follows all recipes, specs, and control procedures.
→Maintains a clean and sanitary area at all times in full accordance with health regulations.
→Breaks down, cleans and assembles various types of food service machinery associated with food production.
→Assists with guest requests when needed.
→Helps stock dishes when needed.
→Assists with storage and proper rotation of food products.
→Uses dry and liquid measure and scales.
→Stirs and strains soups and sauces.
→Maintains a culinary work station when required.
→Performs proper receiving, thawing, and storage in correct location, proportioning prep area sanitation, heating and holding, and re-thermalization (including sauces, soups, salad bar items, lunch, dinner, and produce).
→Accurately completes all food safety documentation as assigned.
→Immediately reports safety issues or concerns to management.
→Performs all other duties as assigned.