Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
Ensure the quality of the food items and notify manager if a product does not meet specifications.
Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
