- Food Preparation: “Prepare, season, and cook continental, Italian, or American items (grills, steaks, pastas, salads) according to established recipes.”
- Station Management: “Prepares mise en place and food preparation and assists with food presentation as part of the kitchen brigade.”
- Hygiene and Safety: Maintain clean workstations, use kitchen equipment safely, and follow hygiene rules like FIFO and HACCP.
- Stock Control: Check daily inventory, track food waste, and inform senior chefs of low items.