Primary

• Promote, work, and act in a manner consistent with the core values of Bosphorous Turkish Cuisine
• Assist with proper and timely storage of received goods, once checked in by a chef or manager.
• Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Complete food prep assignments as assigned by the supervising chef or manager according to the prep sheet
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, grills, fryers, and other kitchen equipment.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and, rotating stock, and labeling product appropriately..
• Knows and complies consistently with the restaurant?s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Responsible for the quality of products served.
• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to standardized company recipes or personal judgment and experience.
• Bake, roast, broil, and steamGrill, saute, and bake meats, fish, vegetables, and other foods.
• Weigh, measure, and mix ingredients according to recipes or personal judgmentstandardized company recipes, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
• Communicate and coordinate with other cooks to ensure proper timing of finished dishes for service
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Follow proper plate presentation and garnish set up for all dishes.
• Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Assists in food prep assignments during off-peak periods as needed.
• Substitute for or assist other cooks during emergencies or rush periods.emergencies, rush periods, or to facilitate breaks.
• Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests? needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
• Standing/Walking up to 8 hours continuously

Lifting up to 50 lbs alone, and up to 80 lbs as a team