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Key Responsibilities:

Prepare and cook menu items in line with recipes and quality standards.
Ensure food is cooked, seasoned, and presented properly before serving.
Maintain cleanliness and organization of the kitchen, cooking utensils, and equipment.
Monitor stock levels and assist in inventory management.
Follow food safety and hygiene guidelines at all times.
Assist in menu planning and suggest improvements or new dishes.
Coordinate with kitchen staff to ensure smooth operations during busy hours.
Manage portion control and minimize food waste.
Comply with company policies and health regulations.