JOB SUMMARY:
Prepares all food items both hot and cold. Making sauces, soups, and roasted meats. Understands basic cooking procedures: cooking, braising, poaching, steaming, roasting, baking, sauté, pan and deep frying, portion cut, and filleting meats and seafood. Uses convection and holding ovens while maintaining high standards of quality and appearance of all food prepared and served.
EDUCATION:
EXPERIENCE:
OTHER REQUIREMENTS:
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