Customer Service: Greeted customers and assisted with their inquiries and orders.Food Prep: Prepared ingredients and assisted in cooking dishes following safety and hygiene standards.Maintenance: Conducted routine cleaning and maintenance of kitchen equipment and workspaces.Team Collaboration: Worked closely with chefs and kitchen staff to ensure a smooth workflow in a fast-paced environment.Inventory Management: Assisted in managing inventory and restocking supplies as needed.

Commercial Food Service Operation

Outline the importance of having a menu in your food service organization

15) The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in:a) Following a cleaning schedule for the dining roomb) Knowing liquor laws and prohibitions of servicec) Demonstrating proper cooking temperaturesd) Notifying customers of problems in the kitchen

Anyone in the business will agree that all successful restaurants have a well-organized ______________.A. KitchenB. PantryC. Hostess StandD. Buss StandE. Schedule

Maintaining a safe and sanitary food service establishment is the responsibility of:The managerThe ownerThe food service workerAll employees