Meet daily with Chef to discuss sandwich and/or salad preparation and production strategy.
Maintain the daily preparation, production, handling, storage, rotation and serving of all sandwiches and/or salads required to meet kitchen demands
Experience using a Combi-Oven an Asset
Maintain the daily preparation of all items in sandwich and/or salad production including sliced meats, fillings, vegetables crudités, hardboiled eggs, etc. Produce sufficient quantities and varieties of sandwiches and/or salads as per client
Ensure proper storage and rotation of left over food supplies as per HACCP (Hazard Analysis Critical Control Point) and Food Safe standards.
Prepare all food supplies required for sandwich preparation by HACCP and Food Safe standards.
Ensure personal hygiene and work area is clean and sanitized at all times.

SECONDARY RESPONSIBILITIES:
Prepare for morning lunch dinner preparation. This will include: sandwich trays, dessert trays, vegetables and fruit, coffee, etc. Make sure condiments are stocked.

Comply with all HACCP, Food Safe and WHMIS standards.
Comply with all company policies and procedures.