Assist in the preparation of ingredients such as chopping vegetables, marinating meats, and measuring quantities.
Prepare and cook basic dishes under guidance.
Follow standardized recipes, portion sizes, and presentation techniques.
Ensure mise-en-place (pre-preparation) is done accurately and timely.
Learn and follow kitchen stations as assigned (grill, pantry, pastry, etc.).
Store food items properly and label them according to storage policies.
Assist in receiving and storing kitchen supplies.
Report stock shortages and excesses to the supervisor.
Ensure proper handling and minimal wastage of ingredients.