Food Preparation: Assist with basic food preparation tasks such as washing, peeling, chopping, and slicing fruits, vegetables, and other ingredients. Measure and portion ingredients according to recipes and instructions provided by the kitchen staff. Ingredient Handling: Receive, inspect, and store food deliveries in designated storage areas, ensuring proper rotation and organization. Maintain inventory of perishable and non-perishable ingredients, notifying supervisors when stock levels are low. Cleaning and Sanitization: Clean and sanitize kitchen equipment, utensils, and work surfaces to maintain a hygienic and safe cooking environment. Follow established cleaning protocols and sanitation standards to prevent cross-contamination and ensure food safety. Dishwashing: Wash dishes, pots, pans, and cooking utensils by hand or using dishwashing equipment. Stack and store clean dishes and utensils in designated areas for reuse. Empty trash bins and dispose of waste according to sanitation guidelines. Kitchen Organization: Assist in maintaining the organization and cleanliness of the kitchen, including storage areas, refrigerators, freezers, and dry storage shelves. Label and date food items to ensure proper rotation and minimize waste. Assistance to Cooks and Chefs: Support cooks and chefs with various tasks during food preparation and cooking, such as fetching ingredients, assembling mise en place, and monitoring cooking times. Follow instructions and guidelines provided by kitchen staff to ensure consistency and quality in food production. Inventory Management: Assist in inventory management activities, such as counting and recording inventory levels, conducting stock takes, and notifying supervisors of shortages or discrepancies. Help with receiving and storing inventory deliveries as needed. Safety and Compliance: Adhere to safety regulations, health codes, and sanitation standards at all times. Use personal protective equipment (PPE) as required and follow proper procedures for handling, storing, and disposing of hazardous materials. Team Collaboration: Work collaboratively with other kitchen staff, including cooks, chefs, and servers, to ensure efficient workflow and timely service. Communicate effectively with team members to coordinate tasks and assist with special requests or needs. Assistance During Service: Provide assistance during busy service periods by restocking ingredients, replenishing supplies, and supporting cooks and chefs as needed. Stay alert and attentive to the needs of kitchen staff to help maintain a smooth and productive operation.