-SETTING UP WORKSTATIONS WITH ALL NEEDED INGREDIENTS AND COOKING EQUIPMENT. -PREPARING INGREDIENTS TO USE IN COOKING (CHOPPING AND PEELING VEGETABLES, CUTTING MEAT, ETC.). -ENSURING PROPER PRESENTATION BY DRESSING DISHES BEFORE THEY ARE SERVED. -MONITORING STOCK LEVELS AND PLACING ORDERS THEY SHORTAGES ARISE. -ENSURING THAT ALL SANITATION PROCEDURES ARE FOLLOWED. -MEASURING AND ASSEMBLING INGREDIENTS FOR MENU ITEMS. -STORING FOOD ITEMS IN PROPER CONTAINERS AND AT REQUIRED TEMPERATURES, USING APPROPRIATE METHODS.