Food Preparation: Wash, peel, chop, and measure ingredients (mise en place) before service.
Assisting Senior Chefs: Help the station chefs during service, including basic cooking, plating, and garnishing dishes.
Stock & Inventory: Unpack deliveries, store food at correct temperatures, and rotate stock to minimize waste.
Sanitation: Ensure your workstation is immaculately clean, sterilize equipment, and strictly adhere to food safety and hygiene regulations.
Learning & Development: Actively learn culinary techniques, recipes, and knife skills from experienced kitchen staff to advance your career.
