Keep daily communication and exchange of information with the Head Chef with regard of ordering and preparation and follow his request efficiently.

•              Maintain HACCP standards for the deep frosting cycle

•              Weigh all meat items in accordance with specified procedures outlined by standard practice.

•              Responsible of checking all meat and fish on delivery for quality and quantity.

•              Receive any meat delivery, code, rotate, and put in appropriate storage area.

•              Cut, trim, bone, tie, and grind meats such as beef, poultry and fish to prepare.

•       Must be fully aware of the company controlling and food preparation procedures like portion control, as                outlined in the Catering manual.

•              Record quantity of meat received and issued to cooks or keep records of meat.

•              Communicate any needed equipment repairs or maintenance work needed.

•              Keep work area free from debris and safety hazards

•              Observe and maintain company sanitation and food safety standards

•              Keep a running inventory.

•              Ensure a clean, neat and organized work area.

•              Handle and report any accident immediately, no matter how minor.

•              Must be aware and ensure that he and his co-workers follow company standards and follow company hygiene procedures.

•              In charge of cleanliness of the meat and fish preparation rooms and proper storage of all meat and fish items in the freezers and fridges.