• Manage, organize and ensure the smooth running of your particular section
• To maintain a good working relationship with all colleagues and other departments
• To report daily to the Executive Sous Chef and cooperate with other members of the kitchen team
• To prepare daily mise-en place, according to work lists or verbal instructions given by the Executive Sous Chef
• Ensures that all acquired items are ready to go, well before service
• Takes a professional interest in constantly maintaining a high standard of food preparation by checking food for taste, temperature and visual appeal
• Ensures all dishes are uniform in content, taste, presentation and established portion sizes are adhered to
• Ensures that goods and food items are stored in the correct manner, which prevents contamination and minimizes food spoilage
• To maintain an organized, clean and hygienic work area
• To ensure that fridges, storage and working areas are cleaned and maintained, ensured that chemicals are used according to manufacturer’s instructions and with minimum wastage
• Leaves the work area clean and organized; then hands over to incoming shift workers
• Reports any equipment malfunctioning and problems to the Executive Sous Chef
• Makes every attempt to prevent any damage, breakage, theft or loss of hotel property
• Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels
• Reports to the Executive Sous Chef for correct disciplinary action to be taken against staff, fair and professionally, to maintain a high level of staff moral and discipline
• Informs and consults the Executive Sous Chef of any problems, discrepancies and happenings with the kitchen operation
• To order items from the stores or productions rooms and double check the requisitions, must do a physical check of the kitchen stock