Food Preparation: Assisting chefs and cooks with basic food preparation tasks such as washing, peeling, and chopping vegetables, fruits, and other ingredients. Cleaning and Sanitizing: Ensuring cleanliness and hygiene standards are maintained in the kitchen by washing dishes, utensils, and equipment. Cleaning kitchen surfaces, floors, and storage areas. Stock Management: Assisting in receiving, storing, and rotating stock and supplies, such as food ingredients, spices, and kitchen utensils. Monitoring inventory levels and reporting shortages to the chef or supervisor. Assisting During Service: Supporting kitchen staff during busy periods by fetching ingredients, utensils, or equipment as needed. Helping to plate dishes and garnish food items. Kitchen Maintenance: Performing routine maintenance tasks, such as cleaning kitchen equipment (e.g., stoves, grills, ovens) and ensuring they are in good working condition. Reporting any equipment issues to maintenance or management. Waste Disposal: Properly disposing of kitchen waste, including food scraps, packaging, and recyclables, in accordance with sanitation guidelines and environmental policies. Compliance and Safety: Adhering to health and safety regulations, including proper handling of food and kitchen equipment. Following sanitation procedures to maintain a clean and safe working environment. Team Collaboration: Working collaboratively with other kitchen staff, including chefs, cooks, and servers, to ensure efficient operation and timely service. Assisting with Special Requests: Supporting chefs and cooks with special requests or dietary accommodations for customers, such as preparing specific dishes or variations. Learning and Development: Continuously learning and developing skills related to kitchen operations, food preparation techniques, and sanitation practices to grow within the culinary field.