Food Preparation:
Washing, peeling, chopping, and measuring ingredients for various dishes and salads.
Cooking Basic Dishes:
Preparing simple items such as bacon, and pasta as directed by senior chefs.
Stock and Delivery Management:
Receiving deliveries, verifying quality, and storing ingredients properly to prevent spoilage.
Kitchen Hygiene and Safety:
Maintaining cleanliness and sanitization of workstations and equipment, and ensuring compliance with health regulations.
Plating and Presentation:
Assisting with the plating and presentation of meals according to established standards.
Inventory Control:
Assisting with taking inventory of supplies and notifying supervisors when items are low.
Assisting Senior Chefs:
Following instructions and supporting the Head Chef, Sous Chef, or Chef de Partie in their daily tasks.
Station Set-up:
Preparing assigned kitchen stations with necessary ingredients and equipment for meal periods.