Key Responsibilities:

• Prepare and cook menu items according to recipes and quality standards.
• Ensure food is prepared and presented in a timely manner.
• Maintain cleanliness and sanitation of the kitchen, equipment, and workstations.
• Follow food safety and hygiene regulations at all times.
• Monitor food inventory and notify management of shortages.
• Store food properly to maintain freshness and prevent waste.
• Assist with meal planning and menu preparation as needed.
• Operate kitchen equipment safely and efficiently.
• Work collaboratively with kitchen staff to ensure smooth operations.