TMDR Cook 1

DUTIES AND RESPONSIBILITIES

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 storag