- Prepare Continental dishes as per standard recipes and presentation guidelines.
- Assist the Chef de Partie/Sous Chef in daily kitchen operations.
- Handle preparation of salads, soups, sauces, pasta, sandwiches, grills, and other Continental items.
- Ensure proper mise en place before service.
- Maintain consistency in taste, quality, portion size, and presentation.
- Follow food safety, hygiene, and sanitation standards.
- Ensure proper storage, labelling, and rotation of food products.
- Monitor stock levels and inform seniors about shortages or requirements.
- Minimize food wastage and maintain proper portion control.