Food Preparation & Cooking: Prepare, cook, and serve a variety of dishes in line with restaurant or establishment standards and recipes.

Menu Planning Assistance: Collaborate with chefs or kitchen managers to help plan and prepare menus, considering customer preferences and dietary requirements.

Inventory Management: Monitor and manage kitchen inventory to ensure all ingredients are stocked and fresh, assisting with ordering supplies when necessary.

Kitchen Hygiene & Safety: Maintain a clean, safe, and hygienic kitchen environment by following food safety guidelines and sanitation practices.

Quality Control: Ensure all dishes meet the quality and presentation standards before being served to customers.

Multi-tasking Ability: Handle multiple kitchen stations and tasks simultaneously, including food prep, cooking, and plating.

Customer Service: Provide excellent customer service by preparing special dietary meals or accommodating special requests where possible.

Team Collaboration: Work effectively with kitchen staff, ensuring smooth operations and timely preparation of dishes during peak hours.