* Monitors and controls the cleanliness of the kitchen areas and equipment.
* Make sure that the correct ordering procedures are followed and that every order is done through a captain order.
* Prepares his working station and mise-en-place as per daily requirements and par stock lists.
* Checks working set-up and mise-en-place of his assigned staff and monitors that the stations are in order at all times.
* Controls portion size and presentation, before the dishes are handed over to the pass.
* Informs the Sous chef immediately of any irregularities or problems.
* Records all recipes in his own book.
* Makes full hand over to responsible supervisor of following shift.
* Carries out another duty that assigned by the department.
* Works speedy and efficiently at all times with a Yes I Can! Attitude.
* Helps out in other sections when needed.
* Prepares and cuts all food according to the standards set by the Exec. Chef.
* Is fully instructed about Daily Specials and promotions, as well as the usual menu offer, including recipes.
* Attend training classes and make suggestions for improvement.
* Monitors the Storeroom with the First In – First Out System.
* Work with Cost Controller on Monthly Inventory.
* Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance and conduct.
* Does Butchery test regularly, in view of Foods Cost with Exec. Chef.
