The posting
• Perform large-scale ingredient preparation: butchering, portioning, marinating, cutting, blanching, and pre-cooking
• Produce stocks, sauces, pastes, dressings, and base preparations according to standardized recipes
• Ensure all prepped items are correctly labelled with preparation dates and stored at appropriate temperatures
• Maintain par levels for all stations and communicate stock needs to the Chef de Partie
• Support kitchen operations by delivering prepped items to stations before service
• Assist in receiving and organizing incoming deliveries alongside the Receiving Clerk
• Maintain the cleanliness and organization of the main prep kitchen, including cold rooms and dry stores
• Follow proper FIFO rotation and waste minimization practices
• Operate prep equipment (slicers, mixers, steamers, tilt pans) safely and efficiently
• Support all kitchen stations during peak demand or short-staffed situations



