Suraj Singh

• Station Setup & Prep: Set up, stock, and organize workstations with all necessary supplies, including prepping ingredients like chopping vegetables, butchering meat, and preparing sauces.
• Cooking & Service: Execute menu items by grilling, frying, sautéing, or broiling, ensuring all food is cooked to the proper temperature.
• Quality & Presentation: Adhere to recipe, portion control, and presentation standards to ensure consistency and quality.
• Sanitation & Safety: Maintain a clean, sanitized, and organized station, adhering to all food safety and health department regulations.

preparing, cooking, and plating menu items at designated stations (grill, sauté, pantry, etc.) according to restaurant specifications and recipes. They ensure high-quality food, follow strict health and safety sanitation guidelines, manage inventory, and maintain a clean workstation in a fast-paced environment

• Assistance: Helps Commis 1 and 2, and senior chefs with basic tasks.
• Prep Work: Handles basic tasks like washing, peeling, and chopping vegetables.
• Station Setup: Assists in setting up the workstation before service.
• Cleaning: Maintains the cleanliness of assigned areas.