carry out stock rotation, clean kitchen equipment, clean surfaces, comply with food safety and hygiene, comply with standard portion sizes, design indicators for food waste reduction, ensure cleanliness of food preparation area, handle chemical cleaning agents, handover the food preparation area, maintain a safe, hygienic and secure working environment, maintain customer service, manage waste, monitor kitchen supplies, monitor stock level, receive kitchen supplies, store kitchen supplies, use food cutting tools, use food preparation techniques,
