Food Preparation: Assisting in the preparation of ingredients by chopping, peeling, slicing, and dicing vegetables, fruits, and other food items according to recipes and instructions from the chef or kitchen supervisor. Cooking Assistance: Helping with basic cooking tasks such as boiling pasta, steaming vegetables, grilling meats, and frying foods under the supervision of cooks or chefs. Dishwashing: Washing dishes, utensils, pots, and pans by hand or using dishwashing machines, ensuring that they are clean, sanitized, and ready for use in food preparation and service. Cleaning and Sanitizing: Maintaining cleanliness and hygiene standards in the kitchen by cleaning countertops, sinks, stovetops, and kitchen equipment, as well as sweeping and mopping floors regularly. Stocking and Organizing: Assisting in the organization and stocking of food ingredients, supplies, and kitchen equipment in designated storage areas, ensuring that they are properly labeled, rotated, and stored according to food safety guidelines. Assistance During Service: Supporting kitchen staff during peak service hours by fetching ingredients, utensils, and equipment as needed, and assisting in plating and garnishing dishes before they are served to customers. Trash Removal: Emptying trash bins and disposing of waste and recyclables properly, maintaining cleanliness and sanitation in the kitchen and surrounding areas. Compliance with Food Safety Regulations: Adhering to food safety regulations, guidelines, and best practices to prevent contamination, foodborne illnesses, and ensure the safety and quality of food served to customers. Assistance with Inventory Management: Assisting in inventory management by monitoring stock levels of food and supplies, notifying supervisors when supplies are running low, and assisting in the receipt and storage of deliveries. Following Instructions: Following instructions and guidelines provided by kitchen supervisors, chefs, or senior kitchen staff members to ensure efficient workflow and high-quality food preparation and service. Teamwork: Collaborating with other kitchen staff members, including chefs, cooks, and servers, to support teamwork, communication, and coordination in the kitchen environment. Adaptability: Being adaptable and flexible to perform various tasks and responsibilities as needed, including assisting in different kitchen stations or areas based on workload and operational requirements.