Neapolitan Pizza Chef

1. Chef/Cook:

•   Prepares and cooks food according to recipes and menu requirements.
•   Maintains kitchen cleanliness and organization.
•   - Ensures food safety and quality standards.
• Inventory Management
• Stock Ordering
• Team training

2. Sous Chef:

  - Assists the executive chef in kitchen management.

  - Supervises kitchen staff and delegates tasks.

  - Helps with menu planning and inventory management.

3. Line Cook:

  - Prepares and cooks specific dishes or components.

  - Maintains a clean and organized workstation.

  - Follows recipes and presentation guidelines.

4. Prep Cook:

  - Prepares ingredients and components for dishes.

  - Chops, slices, and dices ingredients.

  - Maintains a clean and organized workstation.

5. Kitchen Porter/Dishwasher:

  - Washes dishes, utensils, and equipment.

  - Maintains kitchen cleanliness and organization.

  - Assists with basic food preparation tasks.

6. Pantry Cook:

  - Prepares cold dishes, salads, and sandwiches.

  - Maintains a clean and organized workstation.

  - Follows recipes and presentation guidelines.

7. Kitchen Manager:

  - Oversees kitchen operations and staff.

  - Manages inventory, ordering, and budgeting.

  - Ensures food safety and quality standards.