The typical duties of a lead
cook include
scheduling work for
staff, supervising
staff activities, generating new recipes, calculating the loss and profit of kitchen and many more.
Coordinated
schedules for all aspects of the restaurant such as hosts,
cooks, servers, and maintenance
staff.
Stocked supplies in serving stations, cupboards, refrigerators, and salad bars Stored clean equipment and utensils Supervised and coordinated activities of
cooks and workers engaged in food preparation Took beverage orders from serving
staff or directly from patrons Transferred supplies and equipment between storage and work areas Took orders from patrons for food or beverages Used all food handling standards Wrote patrons \» food orders on order slips, memorized orders, and entered orders into computers for transmittal to kitchen
staff Communicated with customers regarding orders, comments, and complaints Complied with
scheduled kitchen sanitation and ensured all standards and practices were met Made and served drinks to guests and cocktail servers following established guidelines, procedures, and policies Maintained contact with kitchen
staff, management, serving
staff, and customers Facilitated prompt and accurate seating and service of all guests.