Tejas

• Food preparation for service, chopping vegetables and preparing sauces.

• Collaboration with kitchen staff to cook menu items

• Following executive or sous chef's instructions and reporting accordingly

• Station cleanup and management of leftover food

• Inventory stocking in an organized manner

• Ensuring simultaneous, high-quality, and timely food output

• Adherence to nutrition, sanitation regulations, and safety standards

• Timely completion of tasks assigned by Sous and Executive Chefs

• Received, stored, and rotated produce, dairy, meat, fish, poultry, and shellfish.

• Maintained a clean and organized workstation during food preparation for service

• Executed recipes as instructed by the Sous Chef, ensuring proper preparation

• Handled straining, cooling, and timely storage of stocks

• Prepared salads for buffets

• Cooked main meals and assisted in plating dishes

• Ensured accurate portions and storage of ingredients for food preparation

• Cleaned, peeled, and plated fresh fruits and vegetables

• Prepared ingredients with precise measurements and mixing

• Verified that all kitchen dishes met approved presentation standards.

• Implemented control procedures to minimize unwanted food waste