1. Prepare and cook menu items as per recipes and customer orders.
2. Ensure all food is fresh, well-presented, and served on time.
3. Maintain cleanliness and hygiene in the kitchen area at all times.
4. Adhere to food safety, health, and sanitation standards.
5. Monitor food stock, minimize waste, and assist in inventory control.
6. Properly store ingredients and kitchen equipment.
7. Collaborate with kitchen team and management for smooth operations.
8. Perform any other duties assigned by the Head Chef / Manager.