To aid in achieving food cost, kitchen standards, and overall objectives. To carry out daily and weekly procedures, including temperature checks, food labeling/dating, and storage. To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef. Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas. Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items. Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.