1.Preparing specific food items and meal components at my station.
2.Following directions provided by the head chef.
3.Collaborating with the rest of the culinary team to ensure high-quality food and service.
4.Keeping your area of the kitchen safe and sanitary.
5.Stocktaking and ordering supplies for my station.
5Improving food preparation methods based on feedback.
6.Assisting in other areas of the kitchen when required.