Preparing food for the cook (e.g. peeling, cutting, washing vegetables, arranging utensils)

Prepare food ingredients as requested by the chef/Owner

Check the quantity of all cooking supplies and inform the manager.

Clean kitchen utensils thoroughly after use.

Distribute food and essential items for ordered events, keeping all food items refrigerated so they don't spoil.

Follow hygiene and safety procedures when distributing food

For customers who always keep the kitchen clean, organize food, water, and utensils

Building good relationships with colleagues to create a better working environment