The trainee is responsible for carrying out various tasks:
Helps to prepare all food elements:
Clean, wash, peal, cut, chop and cook vegetables (fruits); Prepare garnishes, cold sauces, soups, starters, desserts, salads, etc.; Roast (simple method) and cut.
During the service :
Assists the Chef/Sous-Chef/Premier Chef de Partie in all preparations and follows instructions.
After the service :
Clear working environment
Ensure that all food items are conserved and hygiene procedures are followed
Clean the working area and kitchen utensils
Ensure the neatness and cleanliness of the kitchen
Respect security norms during work
Order/Receive and control merchandise according to instructions received.
...This list isn’t exhaustive!