• Basic theoretical knowledge (Form III) • No prior experience required • Understand both English and French

• Receive and examines work programmes from superior

• Collect ordered food items from store

• Prepare “mise-en-place” of all foodstuffs as appropriate

• Start cooking by executing processes (fiches techniques) according to specificity of meal/pastry

• Keep workplace tidy

Check and controls the proper storage of products, especially those freshly produced, checking on portion control, so as to maintain product quality and quantity