Supported all kitchen operations when chef was absent. Communicated with kitchen staff, dietitians and doctors to assure compliance with complex and frequently changing dietary needs of clients. Maintained daily cleanliness of broiler and fryers. Assisted in maintaining preparation and service areas in a sanitary condition. Baked, roasted, broiled, and steamed meats, fish, vegetables and other foods. Checked temperatures of freezers, refrigerators, and heating equipment to ensure proper functioning. Cleaned and organized eating, service and kitchen areas. Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock. Estimated amounts and costs of required supplies, such as food and ingredients. Executed daily production lists and goals. Helped with preparation, set-up, and service for catering events. Inspected and cleaned food preparation areas to ensure safe and sanitary food-handling practices. Inspected restrooms for cleanliness and availability of supplies and cleaned restrooms when necessary. Performed other tasks as assigned by the sous chef or chef. Planned menus according to employers' needs and diet restrictions.
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