I've worked for a Michelin Star Chef at one of his non Michelin Star Restaurants. Honestly bring the normal get go, knives and accessories (honing rod, peeler, etc), pen and notepad, sharpie.
The most important thing is to really research and listen. Write down all the recipes you can while you are there, sauces included, these will be your mainstays and inspiration in the future. Work hard, show up early (I would show up 4 hours early off the clock which enabled me to learn different elements and move up the line faster).
Best of luck to you, and don't leave, nothing is worse than going from Cooking for the President to using a microwave and inferior product, with people who aren't at that level.