Mahmoud Amrani

Assist chefs with daily food preparation, including vegetables, meats, sauces, garnishes, and mise en place.

Prepare ingredients according to recipes, portion standards, and kitchen requirements.

Communicate effectively with chefs and kitchen team members to ensure smooth service.

Follow all health, safety, and food-handling procedures at all times.

Support chefs during service and ensure dishes are prepared and presented consistently.

Prepare ingredients (chopping, washing), make sauces, marinate items, and set up workstations (mise en place).

Execute basic cooking tasks (sauté, grill, braise) and cook simple menu items under

supervision, following standard recipes.

Maintain spotless work areas, clean equipment, adhere to HACCP/sanitation rules, and practice proper waste disposal.

Check and replenish stock, pick up requisitions from stores, and control food waste.

Assist Commis 1 and Demi Chef de Partie, deliver food to outlets, and learn new techniques.

Prepare, cut, and slice the ingredients according to the technical specifications.

Ensure the stock and organization of your station before and during service (restocking, etc.).

Perform simple cooking tasks and contribute to the preparation of dishes.

Maintain an impeccable workspace, comply with hygiene rules (HACCP), and manage the secure storage of products.

Assisting section chefs and other brigade members, and participating in general kitchen tasks.