Prepare ingredients (washing, chopping, marinating, etc.)
Cook food according to recipes, portion sizes, and presentation standards
Ensure food quality, taste, and appearance meet expectations
Follow food safety and hygiene regulations at all times
Maintain cleanliness of kitchen, equipment, and workstations
Monitor food stock levels and assist with inventory control
Properly store food to prevent spoilage and contamination
Operate kitchen equipment safely and correctly
Work efficiently during peak hours to meet service timelines
Coordinate with other kitchen staff and follow instructions from the head chef or supervisor
Minimize food waste and control costs
Report equipment issues or safety concerns promptly