Ingredient Prep: Wash, peel, chop, slice, and portion vegetables, meats, and seafood according to standardized restaurant recipes and sizing guidelines.
Stocking Stations: Ensure that line stations are fully stocked with necessary ingredients, sauces, garnishes, and utensils before peak dining hours.
Weighing & Measuring: Accurately weigh and measure ingredients for recipes, marinades, dressings, and basic doughs or batters.
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