Preparing food: Measuring, mixing, and preparing ingredients, sauces, and seasonings. They also wash, chop, and cut fruit, meat, and vegetables.
Keeping the kitchen organised: Cleaning stations, washing and drying equipment, and ensuring fresh produce and ingredients are available.
Ensuring proper presentation: Plating meal items under the chef de partie's supervision.
Learning and improving culinary knowledge: Continually developing culinary knowledge to produce high-quality meals.
Other duties: Monitoring kitchen equipment, reporting issues to superiors, assessing inventory, requesting resupply when necessary, disposing of spoiled items, and adhering to sanitation policies.