Prerared mostly precooked ready to eat meals in steamers and pressure-cookers for 1500 people.
Utilized steam pans,heating lamps,and various equipment to keep foods properly heated or cooled to be safely served.
Seperated and organized dry, frozen,and refridgerated goods.
Unloaded incoming stock.
Tested for kitchen safety and food temperature danger zones.
Sanitized and maintained food preparation areas.