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Mise en Place (Preparation)
You are responsible for getting everything ready before the heat of service begins.
Ingredient Prep: Washing, peeling, chopping, and slicing vegetables and fruits.
Basic Butchery: Cleaning poultry or fish under the supervision of a senior chef.
Measuring: Precisely weighing ingredients for sauces, batters, or doughs.
Organization: Ensuring all prepared items are stored in the correct containers and labeled clearly.
2. Kitchen Support & Maintenance
Efficiency in a kitchen relies on order and cleanliness.
Station Setup: Helping set up the line for service (ensuring pans, oils, and tools are in place).
Cleaning: Maintaining a "clean as you go" policy. This includes wiping down surfaces, cleaning equipment, and sweeping floors.
Stock Rotation: Following the FIFO (First In, First Out) method to ensure ingredients are fresh and minimize waste.
3. Basic Cooking Tasks
While you won't be head-searing wagyu just yet, you will handle fundamental cooking duties:
Simple Dishes: Preparing salads, cold appetizers, or basic garnishes.
Assistance: Helping a Commis 2 or Demi Chef de Partie with simple tasks like boiling pasta, making croutons, or stirring sauces.
Plating: Assisting with the final assembly of dishes during high-volume periods
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