Cook IV

Perform all methods of cookery, portion control and garnish for all dishes in accordance with the standards set by the executive chef; maintain high standards of quality food production to ensure guest satisfaction; inspect and clean food preparation areas, such as equipment and work service or serving areas to ensure safe and sanitary food-handling practices; prepare, cook and season food according to recipes; bake, roast, broil and steam meats, fish, vegetables, breads, desserts and other foods; ensure food is stored and cooked at the correct temperature by regulating temperature of ovens, broilers, grills and roasters; and, ensure freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock.