Responsible for fry/saute station Setting up and stocking stations with all necessary supplies Preparing food for service (e.g., chopping vegetables, portioning ingredients for service, etc.) Keeping your station clean, organized and adequately filled; and Follow all Basant’s policies and rules, especially rules regarding food safety, food storage, and food preparation. Cooking menu items in cooperation with the Chef/Sous Chef Ensuring food comes out simultaneously and in a timely fashion