- Prepare ingredients and ingredients according to the recipe. Ensure that the quantity of ingredients and food for processing is always sufficient.

- Prepare utensils used to prepare dishes or as assigned by superiors.

– Check and arrange goods and tools when taking out or storing them in the right place. Comply with regulations on preserving goods and equipment in the Kitchen.

- Preliminary processing of raw materials and materials as required and guided by superiors.

– Support the departments in the Kitchen as assigned by superiors, especially the reception during peak hours, crowded with customers.

- Always follow the rules and regulations on food hygiene and safety.

– Clean and check the machines and equipment in the kitchen area are always in good working order and report back if there is any damage or problem.