Support the Chef de Partie or Sous Chef in the daily operation and work.
Work according to the menu specifications provided by the chef de partie.
Keep the work area at all times in hygienic conditions according to the rules set by the hotel.
Control food stock and food costs in his section.
Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites.
Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques.
Instruct and lead subordinates through their daily requirements in food preparation and actively take part in the set-up of buffets and special functions.
Coordinate and participate with other sections on requirements, cleanliness, waste, and cost control.
Trains, coaches and develops subordinate employees.