- Perform basic kitchen duties for individual section in all operational facets relating to supreme standards of disciplined mise en place and menu preparations - in strict accordance with outlined recipe standards and portions
-  Meet logistical requirements for set up of all work stations relating to kitchen duties and mise en place levels to the highest qualitative standards
- Facilitate the logistical support of product and work flow between sections and kitchens and assist in conducting store and kitchen control procedures as necessary
- Maintain high standards of food hygiene, cleanliness and tidiness in the kitchen, storage, fridges and freezers
- Show effort and passion to cook great food to meet guest expectation