Food Preparation: Assist kitchen staff with basic food preparation tasks, such as washing, peeling, cutting, and chopping ingredients. Measure and portion ingredients according to recipes, menu specifications, and portion control guidelines. Cooking Support: Assist cooks and chefs with cooking tasks, including grilling, frying, baking, steaming, and sautéing food items. Monitor cooking times and temperatures, ensuring that food is prepared and cooked according to quality and safety standards. Food Service: Plate and garnish prepared food items attractively for serving to customers or employees in the dining area. Assist with setting up food stations, buffet lines, or serving counters to facilitate efficient meal service. Cleaning and Sanitation: Maintain cleanliness and sanitation standards in the kitchen, including washing dishes, utensils, and cooking equipment. Clean and sanitize food preparation surfaces, countertops, and kitchen appliances regularly to prevent cross-contamination and ensure food safety. Stocking and Inventory: Assist with receiving, storing, and organizing food supplies, ingredients, and kitchen inventory items. Monitor stock levels and notify supervisors or kitchen managers when supplies need to be replenished or reordered. Waste Management: Dispose of kitchen waste, food scraps, and garbage in accordance with waste management protocols and sanitation regulations. Separate recyclable materials, compostable items, and general waste for proper disposal and recycling. Kitchen Maintenance: Assist with routine maintenance tasks in the kitchen, such as cleaning equipment, changing filters, and maintaining exhaust hoods. Report any equipment malfunctions, safety hazards, or maintenance issues to supervisors for prompt resolution. Team Collaboration: Work collaboratively with kitchen staff, cooks, chefs, and servers to ensure smooth kitchen operations and timely meal service. Communicate effectively with team members, following instructions and coordinating tasks to meet production schedules and customer demands. Adherence to Food Safety Regulations: Follow established food safety protocols, HACCP guidelines, and hygiene standards to prevent foodborne illnesses and ensure compliance with regulatory requirements. Maintain personal hygiene, including wearing appropriate kitchen attire, hairnets, and gloves, to minimize the risk of contamination. Customer Service: Interact courteously and professionally with customers, employees, and visitors in the dining area, providing assistance and answering questions about menu items. Handle customer inquiries, special requests, and dietary restrictions with sensitivity and responsiveness. Emergency Response: Familiarize yourself with emergency procedures, first aid protocols, and fire safety measures in the kitchen. Stay calm and follow instructions during emergency situations, assisting with evacuation procedures and ensuring the safety of kitchen staff and customers. Continuous Improvement: Seek opportunities for skills development and cross-training in different areas of kitchen operations to enhance job proficiency and versatility. Provide feedback and suggestions for improving kitchen processes, workflow efficiency, and customer satisfaction to support continuous improvement initiatives.