Perform necessary duties required to prepare food ingredients for the production and execution of the lunch and dinner menus in a timely fashion always meeting or exceeding the standards of Gabrieau’s Bistro.
To know and understand all culinary terminology used in a commercial kitchen and to recognize appropriate cooking methods for each dish
-To become familiar with the mechanical equipment used in the everyday operation of the kitchen and proper maintenance of this equipment
-To ensure personal hygiene standards are meticulously maintained at all times and that all sanitary codes and practices are adhered to
-To promote a free flow of open, healthy communication between colleagues in the workplace
-Make sure that all food and non-food items are properly unpacked and stored in a timely fashion and perishable foods are properly rotated, first in first out, this should apply to all products
-Make sure that the proper levels of mis-en-place are ready prior to service and that all food products are in good servable condition
