- Assist the chef with various types of snacks, desserts, hot and cold items according to the menu
- Organizing cooking tools and equipment and maintaining their readiness
- Implementing the chef’s instructions and implementing them to ensure the quality of the items provided
- Preparing the necessary ingredients for cooking, such as cutting vegetables and preparing dough
- Arranging the items supplied to the branch
- Checking the expiry date of items on a daily basis
