Assist in preparing ingredients as per the menu and recipes (cutting, chopping, marinating, etc.).
Cook dishes under the supervision of senior chefs, ensuring consistency in taste, portion, and presentation.
Maintain knowledge of menu items, daily specials, and cooking techniques.
Support in creating mise en place (pre-preparation) for the section.
Work in the assigned section (e.g., hot kitchen, cold kitchen, pastry, grill).
Follow instructions from the Chef de Partie or Sous Chef.
Ensure timely preparation and delivery of dishes during service hours.
Assist in controlling wastage and optimizing portion sizes.
Adhere to food safety and hygiene standards (HACCP, FSSAI, or company guidelines).
Maintain cleanliness of the workstation, tools, and equipment.
Store food items properly with correct labeling and rotation (FIFO – First In, First Out).
Report any issues with equipment, food quality, or safety hazards to senior chefs.
Support colleagues during peak hours and collaborate with other kitchen sections.
Learn and improve culinary skills through training and guidance.
Maintain discipline, grooming standards, and professional conduct.
Assist in stock checks and requisition of supplies when required.
Uphold restaurant/brand standards in food quality and service.
Take initiative to suggest improvements in food preparation or presentation.