Food Preparation: Assist chefs and cooks with food preparation tasks such as chopping vegetables, cutting meat, portioning ingredients, and preparing sauces, dressings, and marinades according to recipes and instructions. Dishwashing: Wash dishes, utensils, pots, pans, and other kitchen equipment by hand or using dishwashing machines, ensuring cleanliness and sanitation standards are met and maintaining a steady supply of clean dishes for food preparation and service. Cleaning and Sanitizing: Clean kitchen surfaces, countertops, and equipment, including stoves, ovens, grills, and fryers, using cleaning agents and sanitizing solutions to maintain a hygienic and safe working environment. Stocking and Inventory: Assist with stocking and inventory management of food supplies, ingredients, and kitchen equipment, ensuring adequate levels of stock are maintained, and notifying supervisors when supplies need to be replenished. Food Storage: Properly store food items, ingredients, and leftovers in designated storage areas, following food safety guidelines and rotation procedures to prevent spoilage, contamination, and food waste. Assisting Cooks and Chefs: Assist cooks and chefs during food service by fetching ingredients, fetching tools and equipment, monitoring cooking times, and performing other tasks as directed to ensure efficient and timely food preparation and service. Kitchen Organization: Maintain organization and cleanliness in the kitchen by properly storing equipment, utensils, and supplies, arranging workstations, and removing clutter to facilitate smooth workflow and minimize hazards. Food Presentation: Assist with plating and garnishing dishes, ensuring that food is presented attractively and according to established standards for portion sizes, arrangement, and aesthetics. Compliance and Safety: Adhere to food safety standards, hygiene regulations, and kitchen safety protocols, including wearing appropriate attire, using protective gear, and following proper handling and storage procedures for food and equipment. Team Collaboration: Work collaboratively with kitchen staff and other team members, communicating effectively, offering assistance, and contributing to a positive and productive work environment. Assisting with Cleaning Tasks: Assist with general cleaning tasks in the kitchen and dining areas, including sweeping, mopping, and taking out trash, to maintain cleanliness and sanitation standards throughout the resort. Training and Development: Participate in training sessions and workshops to improve culinary skills, food safety knowledge, and job performance, and seek opportunities for growth and advancement within the culinary profession.