Marinating Chicken: Preparing the marinade for the chicken by mixing spices, herbs, yogurt, lemon juice, garlic, and other flavorings to create a flavorful marinade that tenderizes the chicken. Marinating Process: Coating chicken pieces thoroughly with the marinade, ensuring that each piece is evenly coated, and allowing the chicken to marinate for a sufficient amount of time to absorb the flavors. Grilling: Grilling the marinated chicken on a charcoal grill or in an oven, ensuring that it is cooked evenly on all sides and reaches the appropriate internal temperature to ensure food safety. Basting: Basting the chicken with the marinade or a mixture of oil and spices during the grilling process to keep it moist and enhance its flavor. Monitoring Temperature: Monitoring the temperature of the grill or oven and adjusting heat levels as needed to prevent burning or undercooking of the chicken. Presentation: Plating the grilled chicken attractively, garnishing it with fresh herbs, lemon wedges, or other accompaniments to enhance its appearance and appeal. Quality Control: Ensuring that the grilled chicken meets the restaurant's quality standards in terms of taste, texture, and appearance, and making adjustments as needed to maintain consistency. Food Safety: Following proper food safety and sanitation practices throughout the cooking process, including storing, handling, and cooking chicken at safe temperatures to prevent foodborne illness. Recipe Development: Experimenting with different ingredients, spices, and cooking techniques to develop new variations of Alfaham and keep the menu fresh and innovative. Collaboration: Collaborating with other kitchen staff, such as chefs and line cooks, to coordinate the timing of food preparation and ensure that orders are prepared and served in a timely manner. Customer Interaction: Interacting with customers to take orders, answer questions about the menu, and provide recommendations or information about the dishes being served. Cleanliness and Organization: Maintaining a clean and organized work area, including cleaning grills, utensils, and equipment after use, and disposing of waste properly to ensure a sanitary kitchen environment.