RICKY ANTHONY WULLUR

1. Preparation (Mise en Place)

- Ingredient Prep: Wash, peel, slice, and chop vegetables, fruits, and meats for breakfast.

- Station Setup: Arrange and stock the cooking stations with necessary tools, utensils, and condiments.

2. Cooking and Serving

- Assisting the Chef: Help the main cook or chef prepare eggs, meats, and other hot breakfast items.

- Buffet Maintenance: Keep buffet warmers filled and arrange platters neatly for guests.

- Plating & Garnishing: Assist in finishing dishes with the correct garnishes before they are served.

3. Cleaning and Storage

- Sanitization: Clean and sanitize countertops, cutting boards, and cooking equipment.

- Inventory Storage: Properly store leftovers and restock inventory for the next day.

- Food Prep & Fabrication: Assist the Head Butcher with cutting, trimming, and portioning meats and whole fish to serve both guests and crew.

- Sanitation & Hygiene: Keep workspaces pristine. This includes strict compliance with HACCP regulations, and preparing for routine galley inspections.

- Inventory Control: Receive, log, store, and rotate deliveries using First In – First Out (FIFO) procedures to minimize waste.

- Food Preparation: Follow standard guidelines to prep, season, and cook bar-friendly food like sliders, fries, wings, and shareable platters.

- Speed and Efficiency: Execute orders rapidly to keep up with high-volume, late-night service demands.

- Sanitation and Safety: Comply strictly with Workable Cook Job Description hygiene protocols by maintaining a spotless workstation, rotating stock, and preventing cross-contamination.

- Inventory Management: Monitor food inventory levels and notify management of impending shortages to avoid menu disruptions.

- Team Collaboration: Coordinate seamlessly with bartenders and waitstaff to ensure orders are delivered accurately and simultaneously to tables or VIP sections.