Food Preparation: Assisting with basic food preparation tasks such as chopping vegetables, peeling fruits, and portioning ingredients under the supervision of the chef or cooks. Dishwashing: Washing dishes, utensils, pots, pans, and other kitchen equipment by hand or using dishwashing machines, ensuring cleanliness and sanitation standards are met. Cleaning and Sanitizing: Cleaning kitchen surfaces, equipment, and appliances, including countertops, stoves, ovens, and refrigerators, to maintain a hygienic and sanitary environment. Stocking and Replenishing Supplies: Assisting with receiving and storing food supplies, dry goods, and kitchen inventory, as well as restocking ingredients and disposables as needed during service hours. Assisting Cooks and Chefs: Supporting cooks and chefs with various tasks during food preparation and service, such as fetching ingredients, assembling dishes, and following recipes or instructions. Setting Up and Breaking Down Stations: Helping to set up kitchen stations before service by arranging utensils, ingredients, and equipment, and assisting with the breakdown and cleaning of stations after service. Handling Waste Management: Properly disposing of food waste, garbage, and recyclables according to established procedures, and maintaining cleanliness and organization in waste disposal areas. Following Health and Safety Guidelines: Adhering to food safety regulations, hygiene standards, and kitchen safety protocols to prevent accidents, injuries, and foodborne illnesses. Assisting with Inventory Management: Assisting in conducting inventory counts, monitoring stock levels of perishable and non-perishable items, and reporting any discrepancies or shortages to the kitchen supervisor or manager. Team Collaboration: Communicating effectively with other kitchen staff members and working collaboratively as part of a team to ensure efficient operation and timely service.