2.Prepare different types of sauces and other food ingredients.
3.Prepare ingredients before service and maintain proper portion control.
4.Operate grills, fryers, and other kitchen equipment safely.
Maintain high standards of food quality, presentation, and taste.
4.Follow HACCP, food safety, and hygiene procedures.
5.Keep the kitchen and equipment clean and organized.
6.Check food temperatures and ensure proper storage.
7.Work quickly and efficiently during busy periods.
8.Minimize food waste and control portion sizes.
9.Assist with receiving and checking food supplies.
10.Support inventory and stock control.
