Food Preparation:
Assisting with tasks like chopping vegetables, preparing sauces, and portioning ingredients.
Cooking:
Learning and executing basic cooking tasks, potentially including grilling, sautéing, or baking, as directed by senior chefs.
Plating and Presentation:
Helping with the final presentation of dishes, ensuring they meet quality and presentation standards.
Maintaining Cleanliness:
Keeping the kitchen and work areas clean, organized, and adhering to hygiene and safety standards.
Following Instructions:
Working under the guidance of senior chefs, following recipes and procedures carefully.
Assisting Senior Chefs:
Helping with tasks delegated by Commis 1, Commis 2, or the Chef de Partie.
Learning and Development:
Utilizing the position to learn new skills and advance their culinary career.