Assisting with the preparation of ingredients, such as chopping, peeling, and marinating.

Cooking and assembling dishes under the guidance of senior chefs, following established recipes and techniques.

Managing specific stations in the kitchen, such as the appetizer or dessert station, and ensuring that all items are prepared and presented correctly.

Maintaining a clean and organized workstation, including cleaning utensils, equipment, and kitchen surfaces.

Assisting with inventory control by monitoring and replenishing food supplies and ingredients as needed.

Ensuring that dishes are visually appealing by following presentation guidelines.

Continuously learning and improving culinary skills and techniques through on-the-job training and mentorship.

Adhering to food safety and hygiene standards to ensure the safety of food preparation and service.

Collaborating with other kitchen staff to ensure smooth operations and timely service.