Food Preparation: Prepare ingredients (chopping, portioning), cook assigned dishes, and plate food according to recipes and presentation standards.
Hygiene & Safety: Maintain a spotless work area, practice proper food storage, labeling, and temperature control, and adhere to health regulations (like HACCP).
Stock & Inventory: Monitor stock levels, assist with deliveries, store items correctly, and order supplies for their section.
Kitchen Support: Support senior chefs (Commis 1, Sous Chef, Head Chef), help other sections during busy periods, and handle daily/weekly cleaning tasks.
Quality Control: Ensure consistency in taste, quality, and portion sizes, minimizing waste.