Key Responsibilities
Mise en Place: Preparing ingredients (washing, peeling, chopping, and portioning) so they are ready for service.
Station Support: Assisting senior chefs on various stations (Garde Manger, Sauce, Pastry, etc.) as assigned.
Hygiene & Safety: Ensuring all work areas are clean and sanitized. Following HACCP (Hazard Analysis and Critical Control Points) standards.
Stock Management: Helping with the receiving and storage of goods; ensuring "First In, First Out" (FIFO) rotation to prevent waste.
Learning: Developing a foundational knowledge of kitchen equipment, knife skills, and basic cooking methods (boiling, poaching, frying).