\-Responsible for the production and preparation of all components required for assembling dishes offered in the restaurant, according to the instructions of the head chef (Mise en place and bateo). \-Responsible for keeping each of their work areas clean, organized, and in compliance with guidelines and instructions from area supervisors. \-Maintain control over input and output of supplies. \-Check the quality of received supplies prior to production. \-Participate in activities conducted and/or offered by the company. Proper implementation of culinary techniques. \-Daily cleaning of the work area, equipment, and facilities. \-Follow company regulations. \-Keep the kitchen clean and organized throughout the day. \-Store and label each product correctly, following company standards. \-Maintain proper PEPS (First Expired, First Out) rotation control for supplies and productions. \-Comply with instructions given by immediate supervisor. \-Set up assigned stations on time and as required for meal services. \-Prepare food production for dish assembly. \-Inspect all supplies before beginning service to guests. \-Inform immediate supervisor of any work-related or personal situations that could affect team performance. \-Perform nightly kitchen cleaning after completion of daily operations. \-Prepare and condition raw materials for service (Mise en place). \-Operate during meal services according to the area assigned by the immediate supervisor. \-Assemble dishes during daily service following company-established standards. \-Report to immediate supervisor any missing supplies delivered by vendors. \-Perform deep cleaning of kitchen, including all areas and equipment used during service. \-Carry out comprehensive deep cleaning of kitchen and adjacent areas. \-Conduct thorough general cleaning of refrigeration units, processing equipment, storage furniture, shelves, and racks. \-Perform weekly inventory of freezers and warehouse products to generate purchase requisitions. \-Store and cover all items properly in preparation for scheduled fumigation days. Attend periodic meetings established for team feedback. \-Carry out production for special events (company services). \-Attend all training sessions provided by the company. \-Conduct testing of new dishes.