· Set up preparation area (includes utensils, pots and pans, cutting boards and knives). As defined by the outlet or section in charge.
· Performs duties as required by section in charge.
· Must keep work area clean at all times and make sure correct use of equipment chillers and freezers.
· Helps the set up of daily buffet as per standards.
· Collects dry store, fruits, vegetables, dairy, raw meat and fish/Sea food requisitioned by the outlet or section in charge.
· Participates in the daily mise en place delegated by the outlet or section in charge.
· Must be willing to learn and attend any training scheduled by department head for the benefit of the employee and organization
· Prompt work pattern and must remain flexible at all times
· Must be willing to be rotated in carious kitchen sections as required