To coordinate all cooking line activity for maximum efficiency and guest satisfaction. Responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health, and personal hygiene standards. Following established food production programs, recipes, timings, portions, and procedures, coordinating that execution with other stations. Responsible for appropriate use of restaurant supplies and equipment to minimize loss and waste. To provide the highest quality of service and product to guests in accordance with company policies and objectives, to strive towards guest satisfaction, positive employee relations, and profitability.
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