Food Preparation: Prepares ingredients and food items according to the restaurant's recipes and menu specifications. This includes chopping, slicing, marinating, and measuring ingredients.

Cooking: Cooks and prepares food on the grill, stove, fryer, or other kitchen equipment. This includes following recipes, ensuring correct temperatures, and plating food for service.

Ensuring Quality: Consistently checks food quality, presentation, and portion sizes to ensure they meet the restaurant’s standards.

Maintaining Cleanliness: Follows proper sanitation and cleanliness guidelines in the kitchen, including cleaning cooking equipment, utensils, and workstations.

Safety: Follows food safety regulations, including proper storage of food, handling of equipment, and keeping work areas clean to prevent contamination.

Team Collaboration: Works closely with other kitchen staff, including sous chefs, prep cooks, dishwashers, and servers, to ensure smooth and efficient service.

Inventory Management: May assist in inventory counts, stock rotation, and reporting shortages or damages to the kitchen manager.

Adaptability: Able to adjust to last-minute changes or special requests from customers, including dietary restrictions or allergies.