Industry: Hotels/Hospitality/Restaurant
Functional Area: Hotels/restaurants Maintaining product quality and standard, cooking consistency and on time production and upkeep of hygiene/food safety norms

Prepare and Check the Mise en place and maintain before operations begin everyday

Set up and stock stations with all necessary supplies

Reporting any issues arising in the kitchen due to conflicts among team members

Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

Cook menu items in cooperation with the rest of the kitchen staff

Answer, report and follow executive or sous chefs instructions

Clean up station and take care of leftover food

Maintain good conduct, ethical practices and discipline in the kitchen.