• Continental Cooking: Execute standard cooking techniques such as boiling pastas, sautéing vegetables, and grilling easy items. • Sauce Preparation: Prepare foundational Continental mother sauces (e.g., Bechamel, Tomato, Veloute) independently based on standard recipes. • Line Assistance: Support the Chef de Partie on the active hot line during peak service hours, coordinating plates and tickets. • Plating & Garnish: Assemble, plate, and finish dishes swiftly according to visual presentation and portion control standards. • Temperature Logs: Regularly monitor and document internal temperatures of chillers, freezers, and hot-holding sections