1. Food Preparation & Cooking

• Follow Recipes: Accurately measure, weigh, and mix ingredients according to standard recipes and portion standards.

• Prep Ingredients: Wash, peel, chop, slice, and dice vegetables, fruits, meats, and seafood before cooking.

• Operate Kitchen Equipment: Safely operate commercial kitchen appliances such as ovens, stoves, grills, fryers, and mixers.

• Cook & Plate: Prepare and cook menu items to order, ensuring correct temperature, texture, taste, and visual presentation.

2. Kitchen Safety & Hygiene

• Sanitation Standards: Maintain a clean and sanitized workspace, including prep counters, cutting boards, and cooking equipment.

• Food Safety Compliance: Adhere strictly to food safety regulations (such as HACCP) regarding proper food handling, internal cooking temperatures, and cross-contamination prevention.

• Proper Storage: Label, date, and store all food items correctly in refrigerators, freezers, and dry storage to prevent spoilage and waste.

3. Inventory & Stock Management

• Monitor Supplies: Keep track of ingredient inventory levels and notify the head chef or manager when items run low.

• Inspect Quality: Check the freshness of food supplies upon delivery and discard expired or spoiled items according to restaurant policy.