According to the chef or head chef's requirements, accurately complete the cleaning, peeling, and cutting (such as diced, shredded, sliced, etc.) of ingredients, ensure that food handling meets the hygiene standards and cooking needs, and reduce food waste.

Assist in the preliminary processing of ingredients, such as meat marination, vegetable blanching, etc., strictly follow the predetermined formula and operating procedures to ensure the taste and quality of the ingredients.​

Responsible for the classification and storage of ingredients, according to their characteristics (such as refrigeration, freezing, and room temperature) place them in the corresponding storage area, and label them well to ensure that the ingredients are fresh and not spoiled, and easy to take out later.

Daily before work, clean and disinfect the kitchen worktop, cutting board, knife, pot and other equipment and tools, check if the kitchen floor and walls are clean and tidy, and create a hygienic and safe environment for cooking.​

During the cooking process, promptly clean up the kitchen waste and discarded ingredients generated, keep the operation area clean and orderly, and avoid garbage accumulation affecting work efficiency and sanitation.​

Daily after work, thoroughly clean the kitchen environment, including cleaning the kitchen drain pipe, wiping the external surface of the kitchen equipment, and sorting out kitchen supplies, etc., and regularly assist in deep cleaning the kitchen, such as cleaning the exhaust hood, oven, etc. large equipment.​

Assist the chef in preparing the necessary seasonings, utensils, etc., to ensure that the chef can smoothly carry out cooking operations and improve overall cooking efficiency.​

Follow the chef's instructions and complete simple cooking steps such as boiling noodles and steaming eggs, strictly control cooking time and heat, and ensure that the dishes meet the basic taste requirements.​

Assist in plating and arranging the cooked dishes to ensure that the dishes are beautifully presented and the portion sizes are accurate, meeting the restaurant's output standards.​

Assist in receiving supplies from suppliers, verify whether the types, quantities, and quality of supplies are consistent with the order, and ensure that the supplies meet the restaurant's procurement standards.​

According to the prescribed storage method, assist in sorting and storing materials to prevent materials from getting wet, damaged or lost, and ensure normal supply of materials.