Review the daily production sheets with demi or chef de partie or sous chef when the first is not present.
Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service.
Actively participates in training of culinary skill to junior talent and apprentices.
Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops.
Ensures that station opening and closing procedures are carried out to standard.
Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses.
Ensure FIFO is practice.
Operate all kitchen equipment and conduct them with safety in mind at all the times.
Ensures that all the food products are handled, stored, prepared and label properly and served safely in accordance with hotel and government food safety guidelines.
Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie or sous chef in a timely fashion.
Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
Adhere to all environment policies and programs as required.
Other reasonable duties as required.
Briefing with talent on new happenings and follow up.
Monitor delivery and delegate to arrange accordingly.
Cleaning schedule to follow.
Always do the line check.
Kitchen log book to be filled out.
Run the section with great confident and sense of urgency.
Ensure full liaison with other members of the section and the kitchen team.
Strong communication with the chef de partie of the section.
Key relationship with the executive chef and sous chefs.
Daily data collection and reporting of issues as they arise.
Stock rotation, FIFO.
Vegetables, dried goods and other food related items to be stored properly.
Understand and apply the principal of HACCP program.
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