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
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