Responsible for the training and supervision of a team of cooks in the appointed sections and preparation of food observing all standards as set by the hotel and regulated by local authorities
Ensure personal cleanliness and proper deportment of all team members
Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members
Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner.
Perform other reasonable duties assigned by the management
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