Prepare ingredients (chopping, measuring, marinating)

Cook dishes following recipes or chef instructions

Maintain cleanliness of kitchen and workstations

Ensure food is cooked properly and served on time

Store food safely and handle basic inventory

Plan menus and develop new recipes

Oversee food preparation and presentation

Manage kitchen staff (hire, train, supervise)

Ensure food quality, taste, and consistency

Control inventory, ordering, and food costs