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Mains Chefs are in charge of prepping food and plating dishes according to a restaurant’s menu specifications. Also known as a Line Cook, they are assigned a specific place in the line, such as the grill or vegetable prep station. Duties include preparing food and maintaining sanitation standards.
Job Responsibility:
Prepare high-quality meals that meet the chef’s exact specifications
Prepare food and maintain sanitation standards
Requirements:
Ensuring the preparation station and the kitchen are set up and stocked
Preparing simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces
Reporting to the executive chef and following instructions
Making sure food preparation and storage areas meet health and safety standards
Cleaning prep areas and taking care of leftovers
Stocking inventory and supplies
Cooking menu items with the support of the kitchen staff