Food Quality & Safety – Ensure all food preparation and cooking activities comply with food safety, hygiene, sanitation and temperature control requirements.
Kitchen Cleanliness – Maintain cleanliness and hygiene of workstations, kitchen areas, utensils and equipment before, during and after operations.
Stock & Ingredient Control – Check ingredient availability and quality, practise proper FIFO stock rotation, and report shortages, wastage or damaged items to the Head Chef or Manager.
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