. To set up the mis in place stations for the various meal periods according to performance standard.
2. To prepare food items according to the standard recipes and minimize waste of all food items.
3. To collect food requisitions from the commissary kitchen as directed.
4. To break down mis en place stations at the end of meal periods and store the food away properly.
5. To work in any section of the kitchen when necessary or as requested by the Sous Chef.