• Prepare menus in collaboration with colleagues • Ensure adequacy of supplies at the cooking stations • Prepare ingredients that should be frequently available (vegetables, spices etc.) • Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes • Put effort in optimizing the cooking process with attention to speed and quality • Enforce strict health and hygiene standards • Help to maintain a climate of smooth and friendly cooperation

managing kitchen inventory • collaborating with other chefs in the food service establishment • handling special orders that require exceptional skills • overseeing other chefs • helping the head chef in modifying recipes to create new dishes • teaching cooks new skills • determining the costs of dishes • monitoring health and hygiene standards in the kitchen • measuring, chopping, butchering and weighing ingredients

Accurately measuring meal ingredients for the Chef de Partie. • Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits. • Preparing basic salads and sauces as directed by the Chef de Partie. • Receiving deliveries and verifying that all ordered items have been delivered and are of good quality . • Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies. • Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers. • Performing basic cleaning duties and ensuring that workstations are properly sanitized . • Plating and presenting meal items as per the Chef de Partie’s instructions.