CHEF (CHICKEN RICE)

1. Food Preparation - Chicken Rice

• Prepare ingredients before service (mise en place)
• Chop vegetables, portion meat, and prepare sauces
• Marinate proteins and prepare ingredients for cooking
• Follow recipe measurements and preparation methods
• Ensure ingredients are fresh and stored correctly

2. Cooking and Plating

• Cook menu items according to recipes and kitchen standards
• Manage a specific station (grill, fryer, wok, sauté, etc.)
• Ensure consistency in taste, temperature, and presentation
• Plate dishes neatly according to restaurant standards
• Coordinate with other cooks so orders are served together

3. Kitchen Organization and Cleanliness

• Keep the workstation clean and organized
• Follow food safety and hygiene standards
• Wash and sanitize equipment and surfaces
• Dispose of waste properly
• Store ingredients properly and label items when necessary

4. Inventory and Stock Control

• Monitor ingredient levels during service
• Inform the chef or supervisor when items are running low
• Follow FIFO (First In, First Out) for ingredient rotation
• Assist with receiving and storing deliveries