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Since I have worked in small to large kitchens I'll do my best. Line Cooks clean the reach-ins, grills, broilers, cutting boards, plate shelfs and all the stainless-steel respective to their individual stations. Prep-Cooks will clean their immediate stations and all walk-ins, freezers, and dry storage. Dishwashers will clean the majority of the kitchen, sweeping, mopping, and trash cans. Line Cooks or Dishwashers switch-off on matts. Chef notices what needs attention, what was missed, and allways works on stream-lining all aspects of sanitation duties.
 
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