- Cook all menu items assigned by the Head Chef, Sous Chef or Kitchen supervisor according to the restaurant's recipe and presentation standards.
- Maintain cleanliness and organization of the station during and after each service.
- Ensure that all dishes are prepared to the highest quality standards, following recipe guidelines and portion control.
- Cook food to order, ensuring all dishes are done to the correct temperature, texture, and presentation.
- Operate cooking equipment such as grills, fryers, stoves, and ovens.
- Maintain and organized workflow to ensure food is delivered promptly to the front-of-house staff while minimizing wait times for customers.

- Prepare and cook all menu items assigned by the Head Chef, Sous Chef or Kitchen supervisor according to the restaurant's recipe and presentation standards.
- Set up the kitchen line with all required ingredients and tools for each shift.
- Maintain cleanliness and organization of the station during and after each service.
- Ensure that all dishes are prepared to the highest quality standards, following recipe guidelines and portion control.
- Cook food to order, ensuring all dishes are done to the correct temperature, texture, and presentation.
- Operate cooking equipment such as grills, fryers, stoves, and ovens.
- Maintain and organized workflow to ensure food is delivered promptly to the front-of-house staff while minimizing wait times for customers.

- Created and developed new dishes for the restaurant/ hotel seasonal menus.
- Introduced and cooked the restaurant's dishes.
- Trained junior chefs and supported their culinary development.
- Led kitchen staff and supervised daily food preparation.
- Responsible for side dishes.
- Determining food portions.
- Maintained kitchen hygiene and adhered to food safety regulations.
- Controlled ingredient inventory and ensured proper food storage.