Preparation and Cleaning: Assisting with basic food preparation tasks, such as washing, peeling, and chopping vegetables, fruits, and other ingredients. Cleaning and sanitizing kitchen surfaces, equipment, utensils, and dishes to maintain hygiene standards and prevent contamination. Stocking and Inventory: Receiving, storing, and organizing food supplies, ingredients, and kitchen equipment in designated storage areas. Monitoring inventory levels of kitchen supplies, notifying supervisors of low stock, and assisting with stock rotation. Dishwashing and Maintenance: Operating dishwashing equipment or manually washing dishes, pots, pans, and utensils. Ensuring clean and sanitized dishes are properly stored and ready for use by kitchen staff or servers. Assistance During Service: Supporting kitchen staff during meal service by replenishing supplies, condiments, and ingredients as needed. Transporting dishes, food trays, and kitchen equipment between the kitchen and dining areas. Trash and Waste Management: Emptying trash bins, disposing of waste, and separating recyclable materials according to local regulations and environmental policies. Keeping kitchen and waste disposal areas clean and orderly throughout the shift. Kitchen Safety and Hygiene: Adhering to food safety and hygiene standards, including proper handwashing, wearing appropriate attire, and following sanitation procedures. Reporting any safety hazards, equipment malfunctions, or maintenance issues to supervisors for prompt resolution. Team Collaboration: Communicating effectively with kitchen staff, chefs, and servers to coordinate tasks and ensure efficient workflow. Assisting colleagues during peak periods or special events to maintain kitchen efficiency and customer satisfaction. Adaptability and Flexibility: Willingness to perform a variety of tasks as needed, including assisting with food preparation, cleaning duties, and other kitchen responsibilities. Adapting to changes in kitchen operations and following instructions from supervisors or kitchen management. Customer Service Orientation: Maintaining a courteous and professional demeanor when interacting with colleagues and customers. Responding promptly to requests from kitchen staff or servers to facilitate smooth service and dining experiences. Personal Development and Growth: Seeking opportunities for skill development and learning about kitchen operations, food preparation techniques, and safety practices. Demonstrating a positive attitude, willingness to learn, and commitment to teamwork in a fast-paced kitchen environment.