you will be expected to assist chefs in a range of food preparation skills such as cutting, cleaning, slicing, pounding, mashing, boiling, steaming, julienning, stewing, sautéing, deep-frying, and baking. To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage. To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef. To keep high standards of personal hygiene, clean uniform and overall camaraderie.