Perform basic preparations and kitchen mise en place under the supervision of the Professional or the Coordinator, to ensure the availability of the prepared product within the times required for each service.
Main duties and requirements.
Prepare the mise en place of the assigned station before each service, arranging ingredients, tools, and containers, to ensure the service output within the planned times.
Execute the support tasks indicated by the person in charge during service, including plating and replenishing the station, to sustain the output pace during peak times.
Apply prevention standards in the handling of cutting tools, machinery, and cooking equipment, to preserve your safety and that of the rest of the team.
Perform peeling, cutting, portioning, and the preparation of basic items following the instructions received, to leave the product ready for finishing by the Kitchen Professional.
Perform the reception of supplies by verifying quantities, temperatures, and dates, and place them in the cold room or warehouse according to their storage conditions, to preserve the cold chain and traceability.
Apply personal hygiene, workstation cleaning, and food preservation protocols and complete the corresponding records, to guarantee compliance with the HACCP self-control system.