Food Preparation: Washing, peeling, chopping vegetables/fruits; seasoning meats; preparing basic sauces/salads; measuring ingredients.
Assisting Chefs: Supporting Chef de Partie/Station Chefs in cooking and plating dishes.
Kitchen Hygiene: Maintaining cleanliness of workstations, equipment, and general kitchen area; sanitizing surfaces.
Stock & Inventory: Receiving deliveries, checking quality, storing items, rotating stock, and reporting low supplies.
Safety & Compliance: Following all health, safety, and food handling regulations.