Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces. Set up serving lines, serve food, replenish foods and supplies according to meal schedules, departmental policies, and procedures and practice and promote portion control and proper use of leftovers.