Clean and sanitize work areas, equipment, utensils, dishes, or silverware. Store food in designated containers and storage areas to prevent spoilage. Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures. Take and record temperature of food and food storage areas, such as refrigerators and freezers. Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving. Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets. Portion and wrap the food, or place it directly on plates for service to patrons. Weigh or measure ingredients. Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads. Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas. Remove trash and clean kitchen garbage containers. Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items. Carry food supplies, equipment, and utensils to and from storage and work areas. Use manual or electric appliances to clean, peel, slice, and trim foods. Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items. Make special dressings and sauces as condiments for sandwiches. Stir and strain soups and sauces.