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-Ensure a high quality and presentation of all food at all times within the department
-Prepare A La Carte menu and buffet menu items with CRMR standards
-Follow portion controls and recipes at all times to maintain cost controls
-Maintain reasonable cooking time during line work with a sense of urgency
-Compliance of all proper sanitation techniques and health and safety regulations
-Maintain a constant cleanliness of all kitchen areas including fridges and equipment
-Set up station mise en place and collect all necessary supplies to prepare menu for service
-Report all faulty equipment to supervisor
-Work in direct coordination with all staff and communicate in a professional manner
-Follow all daily duty rosters and prepare staff meals when necessary
-Adhere to the policy manual
-Perform other associated duties as assigned
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