· Follow standardized recipes and portion controls to meet the specific macro-nutritional guidelines of our meal plans. · Assist in the preparation, cooking, and presentation of high-quality dishes for bulk production. · Monitor inventory levels for your section and minimize food waste. · Ensure strict adherence to food safety, hygiene, and sanitation standards (HACCP). · Support and guide junior staff or commis chefs during service/prep. · Maintain a clean, organized, and efficient workstation.