Prepare Meals: Cook a variety of dishes according to recipes, dietary needs, and customer preferences.

Food Safety Compliance: Follow hygiene, sanitation, and food safety standards consistently.

Kitchen Organization: Maintain cleanliness and organization of the kitchen, equipment, and storage areas.

Ingredient Management: Monitor inventory, order supplies, and ensure freshness of ingredients.

Team Collaboration: Work closely with kitchen staff and servers to ensure timely food preparation and service.

Menu Support: Assist in menu planning, portion control, and recipe development.

Quality Control: Ensure all dishes meet presentation, taste, and quality standards before serving.

Adaptability: Handle special requests, dietary restrictions, and high-pressure situations efficiently.