Prepare and assemble cold dishes, salads, sandwiches, wraps, fruit platters, and appetizers.
Prepare dressings, sauces, dips, and garnishes according to recipes.
Ensure proper portioning, presentation, and quality standards.
Maintain freshness and proper storage of perishable ingredients.
Assist with food preparation for banquets, events, and daily service.
Monitor inventory levels and communicate replenishment needs.
Follow food safety, hygiene, and sanitation standards.
Label, date, and rotate food items using FIFO (First In, First Out) procedures.
Keep the pantry station clean, organized, and fully stocked.
Assist other kitchen sections when required.
Minimize food waste and ensure efficient use of ingredients
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