
Food Preparation: Washing, peeling, chopping ingredients; preparing sauces, stocks, and basic dishes according to recipes.
Mise en Place: Ensuring all ingredients and equipment are ready at the assigned station before service.
Station Maintenance: Keeping the workstation, buffet areas, and equipment spotless and organized.
Quality & Presentation: Producing food that meets high standards for taste and appearance.
Support: Assisting senior chefs, covering other sections when needed, and helping with banquets or special events.
Hygiene: Adhering strictly to health, safety, and sanitation regulations (like HACCP).
Inventory: Assisting with stock rotation, monitoring levels, and ordering supplies.