Handle vegetables, meat, seafood, sauces, and other ingredients properly.
Maintain food quality, taste, presentation, and portion control.
Ensure proper food storage and monitor ingredient freshness.
Follow food safety, hygiene, and sanitation standards.
Maintain cleanliness of kitchen equipment, utensils, and work areas.
Monitor stock levels and inform the supervisor about ingredient shortages.
Coordinate with kitchen staff to ensure timely meal preparation.
Minimize food waste and follow proper storage procedures.
Comply with company policies and health and safety regulations.