• Understand all food items offered, including ingredients, methods of preparation, and proper service, and be able to prepare them to the highest standards.
• Ensure that all cleanliness and hygiene requirements are met in compliance with health & safety standards.
• Prepare the ‘mise en place’ of the designated section.
• Adhere to all control procedures to maintain consistency and quality.
• Follow recipes provided by the Executive Chef and ensure consistency in food preparation.
