- Food Preparation (Mise en Place): Wash, peel, chop, slice, and shred ingredients (vegetables, meats, fish) according to the recipes and standards set by the head chef.
- Station Support: Assist the Chef de Partie in running a specific kitchen section (e.g., grill, pantry, pastry, or saute) during service.
- Inventory & Stock Management: Monitor station stock levels, rotate ingredients to ensure freshness (FIFO method), and notify management of low supplies.
- Kitchen Cleanliness & Hygiene: Maintain a clean, sanitary, and organized workspace, adhering to food safety and health regulations (HACCP standards).
- Basic Cooking: Cook straightforward dishes or prepare recipe components (like stocks, sauces, or garnishes) under supervision.