Food Preparation:

• Assisting in the preparation of ingredients for dishes, including chopping vegetables, butchering meat, and preparing garnishes.
• Following recipes and working under the guidance of more senior chefs (Chef de Partie, Sous Chef, etc.).

Cooking:

• Assisting with cooking and assembling dishes under supervision, ensuring food is prepared to the correct standard.
• Ensuring food is cooked in a timely manner and presented according to the restaurant's or establishment's standards.

Kitchen Maintenance:

• Maintaining cleanliness and organization in the kitchen, including cleaning work areas, utensils, and equipment.
• Adhering to health and safety regulations, including food safety and hygiene standards.

Stock Management:

• Assisting with inventory control, including checking supplies and ensuring proper storage of ingredients.
• Reporting low stock or damaged goods to the senior chefs.

Learning and Development:

• Gaining knowledge of different cooking techniques and kitchen operations from experienced chefs.
• Continuously improving culinary skills and learning how to manage more complex tasks as experience grows.

Working with the Team:

• Communicating effectively with other kitchen staff, including Sous Chefs, Chef de Parties, and other Commis Chefs.
• Being flexible and ready to move between different sections of the kitchen (such as hot kitchen, cold kitchen, pastry, etc.).

Time Management:

• Being able to handle multiple tasks at once, ensuring all preparations are completed on time and according to the restaurant's needs.

Food Preparation:

• Assisting in the preparation of ingredients for dishes, including chopping vegetables, butchering meat, and preparing garnishes.
• Following recipes and working under the guidance of more senior chefs (Chef de Partie, Sous Chef, etc.).

Cooking:

• Assisting with cooking and assembling dishes under supervision, ensuring food is prepared to the correct standard.
• Ensuring food is cooked in a timely manner and presented according to the restaurant's or establishment's standards.

Kitchen Maintenance:

• Maintaining cleanliness and organization in the kitchen, including cleaning work areas, utensils, and equipment.
• Adhering to health and safety regulations, including food safety and hygiene standards.

Stock Management:

• Assisting with inventory control, including checking supplies and ensuring proper storage of ingredients.
• Reporting low stock or damaged goods to the senior chefs.

Learning and Development:

• Gaining knowledge of different cooking techniques and kitchen operations from experienced chefs.
• Continuously improving culinary skills and learning how to manage more complex tasks as experience grows.

Working with the Team:

• Communicating effectively with other kitchen staff, including Sous Chefs, Chef de Parties, and other Commis Chefs.
• Being flexible and ready to move between different sections of the kitchen (such as hot kitchen, cold kitchen, pastry, etc.).

Time Management:

• Being able to handle multiple tasks at once, ensuring all preparations are completed on time and according to the restaurant's needs.