Posted 3 hours ago
Set up and stock your station (mis en place, labels, FIFO).
Cook and plate to spec: eggs/brunch, pasta & sauces (al dente + emulsification), grill/roast, fry, garde-manger.
Fire tickets, time courses, and communicate with expo & FOH.
Maintain cleanliness & safety: temp logs, sanitizer buckets, allergen protocol.
Receive and store deliveries; rotate stock; record waste.
End-of-shift breakdown: wrap, label, deep clean, restock, lists for next day.
