Prepare and cook food according to the restaurant’s menu and recipes.
Handle and prepare meat, seafood, vegetables, and other ingredients safely.
Maintain consistent food quality, taste, portion, and presentation.
Check the freshness and quality of ingredients before cooking.
Operate and maintain kitchen equipment such as stoves, ovens, fryers, and grills.
Keep the kitchen, cooking area, utensils, and equipment clean and hygienic.
Follow food safety, hygiene, and workplace health and safety requirements.
Assist with food preparation, cutting, marinating, seasoning, and portioning.
Monitor food supplies and inform the supervisor when ingredients need replenishment.
Work efficiently with other kitchen staff to ensure timely preparation and service of orders.