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1) Performs any combination of following duties to maintain kitchen work areas and restaurant equipment and utensils in clean and orderly condition: Sweeps and mops floors. 2) Washes worktables, walls, refrigerators, and meat blocks. 3) Segregates and removes trash and garbage and places it in designated containers. 4) Steam-cleans or hoses-out garbage cans. 5) Sorts bottles, and breaks disposable ones in bottle-crushing machine. 6) Washes pots, pans, and trays by hand. 7) Scrapes food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing machine. 8) Polishes silver, using burnishing-machine tumbler, chemical dip, buffing wheel, and hand cloth. 9) Holds inverted glasses over revolving brushes to clean inside surfaces. 10) Transfers supplies and equipment between storage and work areas by hand or by use of handtruck. 11) Sets up banquet tables. 12) Washes and peels vegetables, using knife or peeling machine. 13) Loads or unloads trucks picking up or delivering supplies and food.
*Knowledge Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. Public Safety and Security - Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions. *SKILLS Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Speaking - Talking to others to convey information effectively. Coordination - Adjusting actions in relation to others' actions. Time Management - Managing one's own time and the time of others. Service Orientation - Actively looking for ways to help people. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do. Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
Kitchen Helpers are primarily responsible for keeping a restaurant's kitchen clean, as well as assisting in food preparation. Duties highlighted on example resumes of Kitchen Helpers include preparing ingredients for the cook, making sure ingredients and supplies were well stocked, and cleaning the kitchen after each day's shift. There are no college majors or specific educational backgrounds that need to be listed on the resumes of candidates who are applying for a Kitchen Helper position.
An Executive Level 2 employee would generally be required to undertake work with a high level of complexity or sensitivity and operate under broad direction. They exercise a significant degree of independence and perform an important leadership role. Employees at this level will be responsible for influencing and developing strategy, policies, priorities and operational practices in support of agency objectives based on high level decision-making and judgement. EL 2 employees provide a high level of advice to senior management and Ministers as well as coordinating and assuming responsibility for highly complex or sensitive projects or work programs that have strategic, political and/or operational significance. Employees are also responsible for initiating, establishing and maintaining strong relationships with key internal and external stakeholders and may lead a work team or teams. Generally, the work of an EL 2 is characterised by one or more of the following: