• Responsible for the station assigned by the Chef de Partie or the Sous Chef.
• To ensure that all kitchen Mise en Place is prepared according to production plan.
• To carry out daily checks of all refrigerators and freezers.
• Check food storage areas and refrigerators for cleanliness and proper functioning at least twice daily.
• Always keep workstations clear, clean and tidy.
• Assist in other food production areas as and when required.