Lead line cook vs banquet cook

Differences between lead line cook and banquet cook duties and responsibilities

Lead line cook example responsibilities.

• Manage food expo; facilitate food temp logs; creation of menu specials; management and supervision of production staff
• Skil in the preparation of a variety of culinary styles ranging from contemporary American cuisine to many international culinary styles.
• Train and supervise many of the Spanish- speaking dishwashers to work effectively on the line.
• Observe workers engage in preparing, portioning, and garnishing foods to ensure that standards are met.
• Follow HACCP system, and practice safety and sanitation as well adhere to the company policies and regulations.
• Produce HACCP forms and guidelines to have better awareness of quality of food being produce in the kitchen.
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Banquet cook example responsibilities.

• Manage the POS system (adding/deleting specials, editing prices, viewing server appetizer/dessert sales and their server report information).
• Knife skills, baking, roasting, frying, sauteing, and grilling large quantities.
• Follow the HACCP guidelines for preparing food
• Well verse in cleaning work areas, equipment, utensils, and dishes.
• Work on the different stations in the kitchen like saut, grill and bake.
• Task involve preparation of fresh meals daily for the hospital patients and the public.
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