·      Use FIFO to use older products before fresher products
·      Visually inspect products to ensure quality standards are met
·      Label all prepped items with the date they are made
·      Follow the recipe instruction by having the recipe in front of you
·      Refer to the manual, do not rely on memory
·      Always use proper portioning tools
·      Understand and follow established par levels to maintain adequate supply or products for daily sales
·      Restock pans as requested by line cooks
·      Avoid over production of products which can lead to food waste when holding times are exceeded
·      Be familiar with the fryer and vat.  See prep manual for detailed cooking procedures
·      Be careful and prevent injury when using knives or dice
·      Keep your work station clean and sanitized