- Responsible for the daily operations of the department in the absence of superiors.
- Ensure that food quality is of high standards and is consistent.
- Ensure that there is always sufficient supply of all food items.
- Planning and organizing daily operational needs.
- Provide functional assistance and direction to the kitchen?s daily operations.
- Produce high levels of food quality to satisfy the needs of guests.
- Ensure that all standard recipes are followed in the food preparation process.
- Check the food items to ensure that food served is of quality standards.
- Prepare daily inventory for food supplies for his/her section.
- Assist the Sous Chef in running the work area effectively and efficiently.
- Clean and maintain work areas, cold room as well as all equipment.
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