Clean and sanitize work areas, equipment, utensils,
dishes, or silverware.
Store food in designated containers and storage areas to
prevent spoilage.
Prepare a variety of foods, such as meats, vegetables,
desserts, according to customers' orders or supervisors
instructions, following approved procedures.
Place food trays over food warmers for immediate service,
or store them in refrigerated storage cabinets.
Portion and wrap the food, or place it directly on plates
for service to patrons.
Mix ingredients for green salads, molded fruit salads,
vegetable salads, and pasta salads.