1) Washing, chopping, shredding, and grating ingredients for subsequent use by the chef.
2) Employ to cook product in the kitchen (on the grill and deep fryers) and clean kitchen equipment.
3) Storing ingredients according to prescribed food safety regulations.
4) Assisting with the monitoring of inventory.
5) Reporting all damaged or faulty equipment to the kitchen manager.
6) Packaging customers' leftover food upon request.
7) Cleaning all dishes, work stations, cooking equipment, and food storage areas in accordance with food safety regulations.
8) Adhere to company policies concerning cleanliness and sterilization of utensils and cooking equipment.
9) Cleaning trash cans and disposing refuse on a regular basis.
