Gain knowledge of central kitchen preparation methods and packaging processes.
Operate and maintain kitchen equipment effectively.
Assist in receiving inventory and applying FIFO practices, including barcode printing and scanning.
Participate in regular sanitization tasks to maintain a clean and safe kitchen.
Learn and practice essential mise-en-place techniques such as cutting, blanching, and boiling.
Handle ingredients as per planogram guidelines for storage and organization.
Prepare V4V7 and BevD items, ensuring accuracy, consistency, and quality in every unit.
Plan and manage mise-en-place activities to meet daily production schedules.
Execute bulk orders of BevD items while following prescribed recipes and service standards.
Perform daily inventory tasks, including physical stock counts and accurate reporting.