To date all food containers and rotate as per policies; making sure that all perishables are kept at proper temperatures, check pars for shift use, determine necessary preparation, freezer pull and line set up, note any out-of-stock items or possible shortages, return all food items not used to designated storage areas, being sure to cover/date all perishables, assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per policies;
To maintain strict cleanliness standards; which includes sanitizing knives, cutting boards, and kitchen equipment to comply with food safety codes; and
To carry out any other work as required by the Superior.
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