Set up and stocking stations with all necessary supplies. Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces). Cook menu items in cooperation with the rest of the kitchen staff. Answer, report and follow executive or sous chef’s instructions. Clean up station and take care of leftover food .Stock inventory appropriately. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Comply with nutrition and sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers and customers.