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-Monitors kitchen equipment and reports issues to superiors -Continually develops culinary knowledge to produce high-quality meals -Measures, mixes, and prepares meal ingredients, sauces, and seasonings -Washes, chops, and cuts fruit, meat, and vegetable items -Assesses inventory and requests resupply when necessary -Plates meal items under the chef de partie’s supervision -Disposes of spoiled items and adheres to sanitation policies
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