• 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