- Assist Sous Chef in 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. Prepare any necessary work orders for engineering team.
- 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.
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