Preparing ingredients (washing, cutting, marinating, etc.)
Cooking food items as per recipes and restaurant standards
Ensuring food quality, taste, and presentation consistency
Maintaining cleanliness of kitchen equipment and work area
Following food safety and hygiene regulations (HACCP standards if applicable)
Monitoring stock and reporting shortage of ingredients
Assisting head chef or kitchen supervisor when needed
Controlling portion size and minimizing food waste
Ensuring timely preparation during busy service hours
Proper storage of food items (chilled, frozen, dry storage)
