Mise en Place: Accurately measure, weigh, wash, peel, cut, and chop ingredients (vegetables, meats, fish, etc.) according to recipes and senior chef instructions.
Basic Cooking: Prepare and cook basic components of dishes, such as stocks, simple sauces, and garnishes, under supervision.
Portion Control: Ensure correct portion sizes and consistent presentation of dishes.
Follow Recipes: Strictly adhere to standardized recipes and cooking methods to maintain food quality and consistency.
Assist Senior Chefs: Work closely with the Chef De Partie and Sous Chef, following all verbal and written instructions.
Deliveries and Stock: Assist with receiving, checking, and properly storing deliveries.
Stock Rotation: Maintain inventory, practice FIFO (First In, First Out) to ensure proper stock rotation, and inform the senior chef when supplies are low.
Equipment Operation: Safely and responsibly operate basic kitchen equipment (e.g., ovens, grills, mixers).
Cleanliness: Maintain the highest standards of personal hygiene and ensure the assigned workstation and all equipment are constantly clean and sanitized.
HACCP Compliance: Adhere to all health, safety, and HACCP (Hazard Analysis Critical Control Point) procedures and regulations.
Waste Control: Monitor and minimize food wastage.