Food preparation:
Wash, peel, chop, and prepare ingredients for cooking.
Cooking:
Cook dishes according to recipes and instructions from the head cook or chef.
Kitchen maintenance:
Keep the kitchen, workstations, and equipment clean and organized, which includes washing dishes and sanitizing surfaces.
Stocking and inventory:
Monitor and restock kitchen supplies, receive and store food items, and use the First-In, First-Out (FIFO) method for inventory.
Food safety:
Follow all food safety, sanitation, and quality guidelines at all times.