- Follow orders and advice instructed by Chef de Partie and Sous Chefs to perform job task following directions.
- Remain focus and complete one task before switching to the next one.
- Follow work list assigned by Chef de Partie, completed within acceptable time frame.
- Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
- Ensure all food products are stored properly in their appropriate fridges and storage containers throughout a shift.
- Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service.
- Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.
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