Set the restuarant up for the day.
Line Cook, Day Shift Organizing, Keeping Par (Current Employee) – Calgary, AB – 17 December 2015
I would Open the restaurant and begin line setup, begin prepping sauces, soup and cooking instruments. Begin prep work for line to stock and prepare for lunch rush.
Cook over the Lunch rush
Prepare daily prep list for staff and assign duties and priorities.
Prepare foods and stock levels for next few days
Cook and prepare food while organizing and doing prep work.
Leave and unfinished prep on list for night crew and give them any needed information pertinent to the evening.