I rotated on various kitchen positions such as pantry station, fry station, plate up, and I trained on both the front and back saute stations. Depending on the day my responsibilities included assembling and plating deserts, salads and appetizers, making salad dressings, making homemade croutons, preparing sauces and fried foods, calling out orders, plating up orders, organizing dry pantry and walk-in cooler, and cleaning my station at the end of service.
