Plating & Presentation: Ensuring every dish is plated according to the restaurant’s aesthetic standards, checking for cleanliness of the plate edges before it leaves the kitchen.
Hygiene Compliance: Adhering to strict food safety standards, including regular handwashing, wearing appropriate personal protective equipment (hairnets, gloves), and maintaining a clean uniform.
Cross-Contamination Prevention: Properly labeling, dating, and storing ingredients (FIFO—First In, First Out) and ensuring separate cutting boards and tools are used for raw and cooked foods.
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