Arlene Cometa Oriat

Assigned hot and cold stations such as hot stations include grill saute and fryer cold stations such as dessert different kinds of salad and sandwich and appetizers and pasta

Assigned for inventory being the food handler you are the one who assigned such as slice vegetables and slice meat and fruits and seafood.. prepare all ingredients needed and portioning.. as back of the house expiditer the one assigned for checking the quality and quantity of food before serving of the taste is good put some garnish make it presentable and looks yummy.. line cook assigned for cooking the food.. follow the standard recipe guide gave by the company