Food Preparation:
Preparing ingredients by washing, chopping, slicing, and dicing vegetables and meats.
Measuring, mixing, and combining ingredients according to established recipes.
Cooking food using various methods such as baking, frying, broiling, and grilling.
Quality Control:
Ensuring all food is prepared to the required standards and presented attractively.
Verifying the freshness and quality of ingredients.
Adhering to established recipes and portion sizes.
Kitchen Management:
Setting up and stocking cooking stations with necessary supplies and ingredients.
Maintaining a clean, organized, and sanitized work area and kitchen equipment.
Following proper food handling, storage, and sanitation procedures.