ssist in the preparation of ingredients, including chopping, slicing, and dicing vegetables, meats, and other food items. Follow recipes and guidelines provided by the Chef de Partie or Sous Chef to cook dishes to the required standards. Keep the work station clean, organized, and well-stocked with ingredients and supplies. Ensure that food portions are consistent and meet the establishment's standards. Monitor the quality of ingredients and finished dishes to maintain high standards of taste and presentation. Adhere to food safety and sanitation standards, including proper handling and storage of food, and maintaining a clean and safe work environment. Assist other kitchen staff as needed, including dishwashing, plating, and garnishing. Continuously learn and improve culinary skills through training and mentorship.