1. Food Preparation & Cooking
Ingredient Prep: Wash, chop, slice, and season ingredients. Weigh and measure ingredients accurately to follow recipes.
Cooking Execution: Bake, grill, steam, boil, or fry foods according to guest orders or preset menus.
Plating: Garnish and arrange food attractively on serving dishes before it goes out to the dining area.
Adaptability: Manage multiple orders simultaneously and adjust recipes for special dietary requirements or allergies.