Yosef Locon

Food preparation: Overseeing the preparation, seasoning, and cooking of food.

Troubleshooting: Troubleshooting any kitchen issues that may arise.

Inventory management: Managing food costs and inventory, and ordering supplies.

Food safety: Follow food safety procedures to prevent cross-contamination and food-borne illnesses.

Cleanliness: Keep the kitchen clean and organized, including managing trash, compost, and recycling.

Communication: Communicate with other kitchen staff.

Quality standards: Adhere to quality standards, portion sizes, policies, and procedures.

Timeliness: Ensure foods are prepared in a timely manner.

Food preparation: Preparing food and drinks, and assembling orders.

Stocking: Ensuring items are well stocked.

Cleaning: Keeping the restaurant clean and sanitary, including the workspace and guest service area.

Teamwork: Partnering with other crew members and managers to meet goals.