- Food preparation: Prepare ingredients and bake items like bread, pastries, and desserts according to standard recipes and instructions from senior chefs.
- Hygiene and sanitation: Maintain a clean and organized work station and kitchen environment, following all health and safety standards, including HACCP.
- Stock and inventory: Monitor stock levels, assist with taking inventory, and help with the storage of new deliveries, ensuring adherence to FIFO (First-In, First-Out).
- Support senior staff: Work under the guidance of a Demi Chef de Partie or Commis I to ensure smooth daily operations and high-quality service delivery.
- Equipment and maintenance: Use kitchen equipment appropriately and report any defects or hazards to supervisors.
- Adherence to standards: Follow all established procedures for food preparation, presentation, and quality control.
- Other duties: Assist with special events, help develop new recipes, and complete other reasonable tasks as requested by supervisors.