Key Responsibilities:
Food Preparation & Cooking: Cooking dishes from scratch, following recipes, controlling portions, and ensuring quality/presentation.
Kitchen Operations: Setting up stations, restocking supplies, cleaning workstations, and maintaining sanitation standards.
Inventory & Ordering: Monitoring stock, estimating needs, and ordering supplies.
Menu & Planning: Sometimes involved in menu planning, recipe development, and cost estimation.
Supervision (for Head Cooks/Chefs): Training, scheduling, and overseeing kitchen helpers.
Safety & Compliance: Following health, safety, and sanitation regulations (e.g., HACCP).
