**FUNCTIONS AND RESPONSIBILITIES:** * Wash vegetables. * Carry out necessary productions for the assigned station. * Preparation of different lines and/or assigned stations. * Processing of meat, chicken, fish, and other proteins. * Preparation and/or supervision of sauces and dressings. * Preparation and organization of the station with necessary equipment and utensils. * Keep the work area clean and organized before, during, and after the shift. * Ensure adherence to recipes when preparing dishes. * Maintain production at correct temperatures and in optimal conditions. * Monitor procedures for hygienic handling of food. * Dry dishware for plating. * Request missing products from Cook A. * Hand over the production logbook to the next shift. * Store and arrange all kitchen equipment and utensils. * Label and rotate productions completed during the shift. * Keep the Chef, Sous Chef, Subchef, or Expo Supervisor promptly informed of any problems or important matters.