Make salads, soup bases, cold sauces, fire up all equipment, gather product from other all venues, peel shrimp, prepare lobster tails, crack oysters, prepare stocks, blanch noodles or pasta, deep fry products, prepare plates for desserts, responsible for forwarding shellfish identification cards to supervisor, produce rice, vegetables. These skills and abilities are typically acquired through a minimum of five years progressive experience in a multi venue operation, or through completion of culinary arts degree or recognized apprenticeship and two years progressive experience in a multi venue operation.