The trainee is responsible for carrying out various tasks:

• Preparations :

  • 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!