Maintain the highest standards of hygiene, cleanliness, and sanitation in compliance with ADFCA HACCP guidelines.
Assist in daily production, including basic preparation as per instructions.
Prepare food according to set recipes, menu specifications, portion sizes, and presentation standards defined by the Outlet Chef.
Ensure proper storage, labeling, and handling of pastry ingredients to maintain product quality and minimize spoilage.
Support the Chef de Partie / Demi Chef de Partie in smooth daily operations, including mise-en-place and service periods.
Follow standard operating procedures (SOPs), attend kitchen meetings when required, and work cooperatively with team members
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