- Food Preparation: Wash, peel, chop, slice, and portion vegetables, meats, and fish according to recipe guidelines.
- Mise en Place: Gather and prepare all necessary ingredients and equipment before service begins.
- Station Support: Assist senior line cooks, Commis I/II, and Chefs de Partie during busy service hours.
- Kitchen Cleanliness: Maintain clean work areas, wash utensils, and follow strict food safety and sanitation rules (such as HACCP).
- Inventory & Storage: Store food items properly using the FIFO (First-In, First-Out) method, label dates, and report low stock to superiors.