- Washing, disinfecting and polishing dishware based on company procedures
- Maintaining order and cleanliness of the kitchen, food preparation areas and service areas based on industry and company standards
- Cleaning general utensils and kitchen equipment
- Cooking, toasting and heating food under the supervision of Line Chefs
- Assembling and preparing food ingredients for cooking
- Restocking kitchen supplies and maintaining equipment as needed
- Packing food and drinking trays for serving
- Weighing, transferring, checking and storing food ingredients