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Maintain cleanliness and comply with all food safety and sanitation (including handwashing) guidelines and procedures at all times.
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Ensure food is stored, handled, and cooked at proper temperatures by regulating ovens, broilers, grills, fryers, and other equipment.
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Verify freshness and quality of ingredients by checking dates, rotating stock, and following FIFO (First In, First Out) procedures.
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Prepare, season, and cook food according to standardized recipes and portion sizes.
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Weigh, measure, and mix ingredients using appropriate kitchen utensils and equipment.
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Bake, roast, broil, grill, and steam meats, fish, vegetables, and other menu items.
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Portion, arrange, and garnish food according to recipe standards and plate presentation guidelines.
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Observe, test, and taste food to ensure proper flavor, texture, and doneness.
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Assist with food preparation and production during off-peak or high-volume periods as needed.
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Accurately read and complete IRD tickets, communicating with the FOH team when clarification is needed.
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Prepare and complete IRD prep lists and assist with banquet event prep during slower service times.
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Stock and maintain sufficient levels of food products at line stations to ensure smooth service.
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Open or close the kitchen following the designated checklists per station.
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Communicate effectively with the culinary team to ensure efficient operations.
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Handle and store all food and supplies according to restaurant policies and procedures.
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Take guests’ allergies seriously and comply with the restaurant’s Allergy Protocol.
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Conduct regular tastings to maintain consistency and uphold quality standards.
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Ensure uniform, grooming, and appearance standards are met at all times.
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Attend scheduled meetings and actively contribute ideas for improvement.
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Fill in when necessary to maintain guest service standards.
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Demonstrate self-motivation, focus, and efficiency, especially during busy service periods.
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Support smooth kitchen operations and transitions in alignment with Boka Restaurant Group (BRG) standards.
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Maintain reliable and consistent attendance in accordance with the seven-day operational schedule.
2025
