A- Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters.
B- Pull food from freezer storage to thaw in the refrigerator.
C- Ensure proper portion, arrangement, and food garnish. Maintain food logs.
D- Monitor the quality and quantity of food that is prepared.
E- Communicate assistance needed during busy periods.
F- Inform Chef of excess food items for use in daily specials.
G- Inform Food & Beverage service staff of menu specials and out of stock menu items.
H- Ensure the quality of the food items.
I- Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.