Learn and perform basic cooking tasks such as boiling, frying, and grilling as directed by the Chef de Partie or Sous Chef, ensuring consistency and quality.

Keep your workstation clean and organized, following strict hygiene practices in accordance with Irish food safety standards.

Ensure that all ingredients are stored properly, label ingredients, and monitor stock levels to prevent waste, particularly for perishables like fresh produce and meats.

Assist in the plating of dishes, ensuring the presentation is consistent with restaurant standards before serving to customers.