What will you do?
You handle the mise en place, prepare meat, fish and seafood, cook vegetables, fruit and desserts and plate the dishes before they leave the kitchen. You also check deliveries and the condition of perishable products, keep track of stock and work cost-consciously. Hygiene and food safety always come first.
- Carry out the mise en place before service
- Prepare meat, fish and seafood
- Cook vegetables, fruit and desserts
- Plate the dishes for service
- Check deliveries and perishable products
- Keep track of stock and work cost-consciously
- Work according to food safety and hygiene rules
Skills to develop
- Knowledge of hygiene and food safety rules
- Confident with knives and kitchen equipment
- Calm under pressure during busy services
- Physically fit: long hours standing in a warm kitchen
- Team player who follows the chef's instructions
Your foundation for this occupation
Learn ingredient identification, weighing and preparation to recipes. Understand the cook’s work sequence.
From preparation to your first day
Develop the practical skills
Practise peeling, cutting, simple preparations and replenishing mise en place.
Check your work
Check quantities, labels and cleanliness before handing over prepared food.
How can you grow?
Build independence with simple dishes and progress towards cook roles.
Frequently asked questions
Must I memorise every recipe?
Follow the written recipe accurately first. Knowledge develops through repetition; guessing quantities makes results unreliable.