Basic Cooking: Assist in basic cooking tasks such as frying, grilling, boiling, blanching, or roasting under the direct supervision of the Chef de Partie or Sous Chef.
Plating & Garnishing: Assist in assembling dishes, ensuring consistent presentation and correct portion sizes before they leave the kitchen.
Order Coordination: Communicate effectively with front-of-house staff and fellow kitchen crew to ensure timely execution of food orders during rush periods.
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