* Assist the Chef de Partie and senior chefs with daily kitchen operations.
* Prepare ingredients, mise en place, sauces, salads, and basic dishes.
* Follow recipes, portion standards, and food presentation guidelines.
* Maintain high standards of food hygiene, cleanliness, and safety.
* Handle kitchen equipment safely and efficiently.
* Support food preparation during busy service periods.
* Check food quality, freshness, and proper storage.
* Follow HACCP and hotel food-safety standards.
* Keep the workstation clean, organized, and ready for service.
