- Food Preparation: Wash, peel, chop, and portion ingredients for continental recipes.
- Mise en Place: Prepare workstations before service hours so that all required sauces, meats, and vegetables are ready for the senior chefs.
- Cooking & Plating: Execute basic cooking taskssuch as parboiling, grilling, or reducing sauces—and plate dishes exactly to the head chef's specifications.
- Hygiene & Sanitation: Adhere strictly to FSSAI and HACCP food safety guidelines. This includes proper labeling, storing, and rotating of food items.
- Inventory & Stock: Help receive food deliveries, check for quality, and report any stock shortages to the Chef de Partie.