• Refer to the list of needed ingredients on a day-to-day basis and check inventory.
• Acquire ingredients not available in storage prior to the start of the day.
• Inform the kitchen staff of their schedules and delegate appropriate duties.
• Prepare ingredients by chopping vegetables and meats.
• Assist head chef in cooking dishes according to set recipes.
• Monitor food budgets and make sure that all supplies are bought within the set budget.
• Make arrangements to store food items in a safe and orderly manner.
• Rotate frozen food items as standardized in the kitchen rule book.
• Hand ingredients and utensils to head chef during food preparation activities.
• Maintain kitchen order by ensuring the cleanliness of tables, counters, and work areas.
• Oversee cleanliness and maintenance of kitchen equipment and utensils.
• Operate kitchen equipment such as ovens and grills for cooking purposes.
• Maintain knowledge of all recipes so that the head chef’s place can be filled effectively in case of absenteeism.
• Set prepared dishes so that they look aesthetically pleasing.
• Make certain that appropriate portions have been dished out.
