Set up stations and collect all necessary supplies to prepare menu for service.Prepare a variety of meat, seafood, poultry, vegetable, and cold food items.Arrange sauces and supplementary garnishes for allocated station.Cover, date and correctly store all bits and pieces and food prep items. Notify Chef in advance of likely shortages and serve menu items compliant with established standards.Use food preparation tools in accordance with manufactures instructions.Close the kitchen correctly and follow the closing checklist for kitchen stations.Maintain a prepared and sanitary work area at all times. Keep the work area fresh all through the shift. Make sure all storage areas are tidy and all products are stored appropriately.Constantly use safe and hygienic food handling practices. Returns dirty food preparation utensils to the appropriate areas.