Responsible for cold food items prepared in the Rodich kitchen. Portions and prepares cold food items like cold banquet platters.
Department head responsible for a food service kitchen in Rodich. Also Maintains a sanitary work environment for all employees.
Responsible & ensures the products are produced in the Rodich meet the quality standards in conjunction with the executive chef.
Responsible for all fried or sauteed items in Rodich. Portions and prepares food items prior to cooking like shrimp or veal.
Responsible for grilled, broiled or roasted items prepared in the kitchen. Portions food items prior to cooking like fish fillets.
Responsible for soups & sauces prepared in the kitchen of a foodservice establishment. Prepares stock, soups and sauces.