Assist chefs and cooks in the preparation of ingredients, including washing, chopping, and portioning vegetables, meats, and other food items according to established recipes and standards.
Ingredient Preparation: Assist the Head Chef in daily raw ingredient handling, including washing, peeling, cutting, slicing, and thawing meats and vegetables for daily project staff meals (approx. 50–150 pax).
Event Setup: Arrange tables, chairs, and buffet setups, ensuring all cutleries, glassware, and crockery are clean and properly arranged before the event starts.