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.
