Maintain a good rapport with colleagues to ensure that a healthy relationship and a cordial atmosphere exist in the department. Be punctual and report for work as and when required by your superiors. Enforce HACCP guidelines to prevent cross-contamination and food-related illnesses. Ensure that established practices of personal hygiene are practiced at all times. Clean and maintain the sanitation of kitchen equipment and other areas assigned. Clean all china, glassware, and silver pieces according to sanitation standards. Stock the restaurant with an adequate supply of chinaware, plate covers, glasses, and anything else necessary to present food. Pick up and dispose of all trash in all food and beverage areas. Ensure all broken and chipped items are taken out of circulation and inventoried. Ensure all equipment is clean and in working order. Report any instances of concern to F&B leadership, including any items or equipment in need of repair. Ensure floors are being kept up with proper sweeping and mopping. Follow department policies, procedures, and service standards. Maintain a clean and safe work environment in accordance with OSHA requirements. Assist the culinary team with the plating and execution of the dinner service during banquet events as needed. Other duties as assigned.