Responsibilities

• To report for duty punctually wearing the correct uniform and name badges at all times.
• Organize shifting in the section with regard to mise-en-place production and its service.
• Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner.
• Write daily wine dry store food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Sous Chef in order to achieve the high stock rotation desired in his/her section.
• Maintain good colleague relations and motivate colleagues
• Ensure that training on a one-to-one basis has been carried out and comprehended.
• Check on a daily basis food preparation regarding portion size quantity and quality as laid down in the recipe index.
• Responsible for completing the daily checklist regarding Mise-en-place and food storage.
• Report any problems regarding failure of machinery...