Preparation of Ingredients : Wash, chop, and prepare ingredients for cooking, including vegetables, meats, and seafood.

Cooking and Assembling Dishes : Follow recipes and plating guides to cook menu items, ensuring each dish is made accurately and to the restaurant’s standard.

Maintaining Food Safety and Cleanliness : Adhere to health and safety standards by keeping the kitchen clean and organized. This includes sanitizing surfaces and properly storing food.

Stock and Inventory Management : Keep track of kitchen inventory and alert the kitchen manager or chef when supplies are low or equipment needs repair or replacement.

Temperature Control : Ensure all food items are stored at correct temperatures to prevent spoilage and maintain food safety.

Operating Kitchen Equipment : Safely operate kitchen equipment such as grills, stove-tops, ovens, and fryers.

Time Management : Efficiently manage time to handle multiple orders simultaneously and meet service time standards.

Quality Control : Check the quality of ingredients and the final products, adjusting the cooking process as needed to meet quality standards.

Team Collaboration : Work cooperatively with other kitchen staff, including other line cooks, sous chefs, and dishwashers, to ensure a smooth operation.

Feedback Incorporation : Respond to feedback from kitchen staff and diners to improve food preparation and presentation.

Menu Knowledge : Be familiar with the menu, including understanding the ingredients and cooking methods used in each dish, to answer questions from other kitchen staff or diners.

Continual Learning : Stay updated on new cooking techniques and trends in the culinary world to improve skills and kitchen efficiency.