Food Safety & Station Sanitation: Maintain strict food hygiene, continuously sanitize station surfaces, adhere to temperature controls, and follow FIFO (First-In, First-Out) ingredient rotation rules.
Station Breakdown & Restocking: Clean and sanitize cooking equipment, properly store leftover prep, and restock station supplies at the end of each shift.
Station Setup & Mise en Place: Organize, chop, measure, and stock all necessary ingredients, sauces, and garnishes at your designated station before service begins....
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