Understands and uses safety procedures when using all equipment. Understands chemical hazards and follows safety procedures when using chemicals, chemical compounds and cleaning products. Knows correct temperature for washing, rinsing, and pre-soaking of all pots, pans, utensils, plates, glasses, etc. Identifies problems and makes needed adjustments. Knows proper rotation of food items.
Plans menus, maintaining nutritional balance.
Sets up, stocks and organizes work station at the beginning of the day. Sets levels for production of food items. Thaws, cuts and prepares food items. Portions food items and stores them in proper containers. Checks stock levels in collers, and steam tables for sufficient stock.