Prepare ingredients by washing, chopping, and storing vegetables and meats, ensuring freshness and quality.

Assist the Chef de Partie in preparing sauces, stocks, and other foundational elements of dishes.

Maintain cleanliness and hygiene in the kitchen, adhering to food safety standards and regulations.

Operate kitchen equipment such as ovens, stoves, and grills under supervision, ensuring safe usage.

Monitor food storage and rotation to prevent spoilage and ensure efficient inventory management.

Follow recipes and instructions accurately to produce consistent and high-quality dishes.

Assist in plating and garnishing dishes, ensuring they meet presentation standards.

Receive and store deliveries of food and supplies, verifying quantities and quality.

Support other kitchen staff as needed, contributing to a smooth and efficient kitchen operation.

Dispose of waste properly and maintain a clean and organized work area.

Preparing ingredients, chopping vegetables, and portioning meats for cooking.

Maintaining cleanliness and organization of the assigned kitchen station.

Applying various cooking methods like grilling, frying, and sautéing.

Following recipes and plating instructions to prepare menu items.

Monitoring stock levels and informing senior chefs of shortages.

Adhering to strict food safety and hygiene regulations.

Ensuring kitchen equipment is clean and in good working order.

Working effectively with other kitchen staff to ensure smooth service.

Minimizing food waste through proper storage and portion control.

Following standardized recipes to maintain consistency in dishes.

Arranging food attractively on plates for optimal presentation.

Prepare ingredients by washing, peeling, chopping, and slicing vegetables and fruits.

Measure and mix ingredients according to standardized recipes using kitchen utensils and equipment.

Cook and prepare simple dishes such as salads, appetizers, and sauces under the direction of senior chefs.

Maintain cleanliness and hygiene in the kitchen, including washing dishes, sanitizing work surfaces, and disposing of waste.

Assist in receiving and storing food supplies, ensuring proper stock rotation and minimizing waste.

Operate kitchen equipment such as ovens, stoves, grills, and mixers safely and efficiently.

Follow food safety guidelines and procedures to prevent contamination and ensure food quality.

Assist in plating and garnishing dishes for presentation, ensuring they meet the restaurant's standards.

Monitor food temperatures and cooking times to ensure food is cooked to the correct specifications.

Collaborate with other kitchen staff to ensure smooth and efficient service during meal periods.

Learn and practice new cooking techniques and recipes under the guidance of experienced chefs.

Assist in preparing food for special events and catering orders as needed.

Ensure all workstations are properly stocked with necessary ingredients and supplies.

Report any equipment malfunctions or maintenance needs to the supervisor promptly.

Adhere to all restaurant policies and procedures, including dress code and attendance.