· Support the Sous Chef and Chef De Partie in the daily operation
· Keep work area hygienic conditions according to standards at all time
· Control food stock and food cost in his section
· Prepare the daily mis-en-place and food production in different sections
· 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
· Ad hoc duties as assigned by Superior
