Preparing Ingredients: Washing, cutting, and marinating meat, seafood, and vegetables. Cooking Dishes: Using stoves, ovens, grills, and fryers to cook main courses such as soups, stir-fries, grilled meats, and sauces. Plating: Presenting dishes neatly and attractively before serving. Maintaining Cleanliness: Cleaning workstations and cooking equipment regularly to ensure hygiene and safety. Following Recipes and Standards: Ensuring food is prepared according to recipe and portion standards. Working as a Team: Coordinating with sous chefs, line cooks, and other kitchen staff to ensure smooth operation during service.