Work closely with the Chef de Partie to prepare assigned dishes according to recipes and high-quality standards, ensuring consistency in taste and presentation.
Demonstrate a strong understanding of various cooking techniques and proper equipment usage for your assigned station.
Maintain a clean and organized station, prioritizing sanitation and adhering to all food safety protocols.
Assist with tasks such as portion control, butchering meat (as needed), filleting fish (as needed), and preparing vegetables.
Assist the Chef de Partie with maintaining inventory levels for your assigned station, communicating needs as they arise.
Participate in keeping the kitchen organized and ensuring smooth workflow within your section.
Be prepared to assist other sections during peak service times (as needed).
Actively learn and develop culinary skills by observing senior chefs and participating in training opportunities.
Demonstrate a willingness to learn new techniques and contribute to menu development.
Strive for continuous improvement and maintain a high level of food quality and presentation.
Requirements
Minimum 1 year of experience in a professional kitchen environment.
Strong foundation in basic cooking techniques and knowledge of common ingredients.
Ability to work independently and as part of a team in a fast-paced environment.
Excellent attention to detail and a commitment to quality and consistency.
Strong work ethic, positive attitude, and a willingness to learn.
Passion for food and a desire to grow within the culinary field.
