SUMMARY OF THE POSITION

Under the direction of the Chef de Cuisine, the Pasta Cook is responsible, but not limited to preparing food items in accordance with production requirements and quality standards. They are also be accountable for food coordination, presentation and food portioning. As part of the culinary team you are expected to work in a safe and sanitary manner at all times.

· Prepare food of consistent quality, following recipes and production and portion standards
· Assists is directing and correcting the presentation and portioning of food for the station
· Make food items that are prepared ahead of time, making sure not to prepare more than estimated needs
· Date all food containers, making sure that all perishables are kept at proper temperatures
· Check pars for shift use, determine necessary preparation, freezer pull, and line set up, noting any out-of-stock items or possible shortages
· Return all food items not used on next shift to designated storage areas, being sure to cover and date all perishables
· Maintain the cleanliness of the kitchen