Responsibilities:
Stocking:
Monitor stock levels, rotate perishable items, and ensure ingredients and supplies are readily available for food preparation.
Prevent shortages and maintain a smooth workflow in the kitchen by managing inventory effectively.
Food Preparation:
Prepare and serve food items as requested by customers.
Participate in taking, observing, and recording food temperatures and equipment temperatures following HACCP policies and principles.
Customer Service:
Provide incredible customer service by addressing customer needs promptly and effectively.
Maintain a fresh and appealing display by keeping cases and shelves clean and well-stocked.