JOB SUMMARY:
Uses convection and holding ovens while maintaining high standards of quality and appearance of all food prepared and served. Prepares stocks, sauces, and soups. Sautés, pan-frying, poaching, steaming, roasting, grilling, simmering, wood char broiler, wok cooking and braising. Properly perps and cooks various meats, poultry, fish, and other seafood.
EDUCATION:
EXPERIENCE:
OTHER REQUIREMENTS:
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