Anthony Gaines

Setting up the dish station as soon as I come in, checking out front for dishes, helping with events such as prep, plating, multitasking, or washing dishes. If not busy, I would help on the line, stock the line, communicate with the cooks while working tickets, and give a line sweep. I would also ask the chef if he needs any help with prep work, if I'm not busy, or help clean or polish the walk-in doors to stay active. I also help with inventory, and consolidate items when needed.

• Listen to the duties given by the Chef
• Take out the trash
• Clear dishes before service
• Drying the floors from water so no accidents occur during service
• Communicate with the line cooks about saute pans, ramekins, bowls, or whatever else they need during service
• Constantly cleaning the floors and washing dishes
• Staying after service to clean the kitchen
• Check in with the owner before I leave than clock out.

• Clean the Kitchen for the line cooks and Bar area
• Sweep and mop before service
• Put produce away in the storage room
• Any task the Chef ask me to do
• Than wash dishes and take out the trash at the end of my shift.

• Come in and clean my station
• Wash dishes at a face pace
• Do some light prepping
• Sweep and mop
• Listen to Chef demands
• Getting bustubs
• Bringing back saute pans as fast as possible etc..

• Polishing metal
• Scrubbing floors
• Cleaning the stoves
• Clean equipment or machinery
• Wipe down the line and prep areas
• Switch cutting boards
• Change sanitizing water and cleaning rags
• Empty trash bins
• Clean the fryers
• Clean the ovens, etc...

• Washing dishes
• Polishing glasses
• Consolidating items
• Preparing food
• Taking out trash
• Getting bus tubs
• Moving tables from the buffet
• Watching the buffet
• Preparing food for guest and employees
• Polishing rock glasses and coffee cups
• Carrying heavy ice trays from the bar to the kitchen
• Lifting heavy boxes of meat, chicken etc into the storage room or the freezer
• Taking out heavy trash
• Cleaning the kitchen
• Vacuuming the bar
• Consolidating items
• Understand government health, hotel or food service regulations etc...