Maintained well-organized mise en place to keep work consistent.
Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Measured high demand spices and commonly used ingredients to prevent overages and waste.
Rotated through all prep stations to learn different techniques.
Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.