10) Completes production plan by following schedule, accomplishing work results, establishing priorities, monitoring progress, updates schedules, resolving problems, reporting results of the processing flow on shift hand over reports.
11) Ensures operation of equipment by calling for repairs, evaluating new equipment and techniques.
12) Maintains safe and clean work environment by educating and directing personal on the use of all control points, equipment, and resources, maintaining compliance with established policies and procedures.
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Portion food products prior to cooking according to standard portion sizes and recipe specifications.
Maintaining a clean and sanitary workstation area including tables, shelves, grills, boilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
Assist in food preparation assignments during off-peak periods as needed.
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