Prepare and cook Continental dishes according to standard recipes and presentation guidelines.
Assist the Chef de Partie with daily kitchen operations.
Complete mise en place and ensure ingredients are properly prepared and stored.
Maintain food quality, taste, portion size, and presentation.
Follow food safety, hygiene, and sanitation standards.
Operate kitchen equipment safely and efficiently.
Monitor stock levels and inform the senior chef about shortages or wastage.
Maintain cleanliness and organization of the workstation.
Follow FIFO and proper food-storage practices.
Assist with buffet, à la carte, banquets, and special functions as required.