- In the cold kitchen I produced, prepared and cut daily ingredients for setups. In between busy service hours and daily preparations I prepared and plated salads according to customers’ orders.- During the service I ensured a good comunication between the cold and hot service kitchens.- I prepared big batches of sauces, bases and garnish which are used during service according to restaurant’s recipe book as required by daily and weekly workplans. For these I used industrial kitchen equipments such as stovetops, ovens, deep fryers and grill.- In the service kitchen, during the busy morning, noon and evening service I grilled, cooked and deep fried fishes, meats, chickens, vegetables and prepared sauces.- I guided the interns new to the workstation so that they would achieve efficient and succesful results.- I cleaned and dysinfected equipments, workstations, storage areas and kitchen utensils.