Food Preparation: Preparing ingredients (chopping, cutting, mixing, etc.), following recipes, and assembling dishes. Cooking: Cooking food items using various methods (grilling, frying, sautéing, etc.) to specified standards. Quality Control: Ensuring food quality, presentation, and adherence to company standards. Kitchen Maintenance: Maintaining a clean and organized kitchen, following food safety and sanitation procedures. Inventory Management: Monitoring inventory levels and communicating needs to management. Teamwork: Collaborating with other kitchen staff for efficient order preparation. Problem Solving: Resolving issues with customer orders and equipment as needed.

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