Mise en Place: Preparing all ingredients for the daily service, including washing, peeling, chopping, and portioning vegetables, meats, and sauces according to standardized recipes.
Line Cooking: Operating various stations (e.g., Fryer, Grill, Salad, or Pasta) to cook and assemble dishes during service hours, ensuring correct timing and temperature.
Recipe Adherence: Following established recipe cards and portion control guidelines to maintain flavor consistency and manage food costs.
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