Assist Sous Chef or take charge in the proper running of his assigned kitchens.
To organize and prepare dishes related to the assigned kitchen, mise en place for buffet and a la carte menus. Check on the production level according to the business needs.
Ensure quality and quantity standards are met.
To check all equipment's are in good working order and if necessary report to the Sous-Chef.
To assist in cleaning up the refrigerator, set up the work station for the day and work with stewarding in general cleanliness, sanitation.
Ensure proper work practices at all times, to check on personal hygiene, clean uniform, sanitation and cleanliness of the work station.
Regularly check on the food to prevent contamination.
Oversee the day to day business operation as instructed, maintain good quality, sanitation and cleanliness standards.
