- Responsible for the daily operations of their section and in the absence of the Sous, Executive Chef or Junior Sous act as the Kitchen Leader
- Monitors food quality and consistency and ensures that the food presented to our guests is of the highest quality standards
- To ensure that there is always a sufficient supply of all food items, through the effective management of PAR levels
- Planning and organizing daily operations needs and ensuring the Highest HACCP standards are followed at all times
- Provides functional assistance and direction to the kitchen’s daily operations
- Ensure that all standard recipes are followed in the preparation & cooking process
- Prepares orders to established standards. Ensures that assignments are carried out fast and efficiently
- Ensures food portioning, serving, requisitions, and receiving from stores are properly controlled in line with Standard Operating Procedures to minimize wastage
- Control the food cost and food quality in the kitchen
- Check the food items to ensure that the food served is of quality standards
- Taste all the food items before placing on the breakfast buffet counter for seasoning and quality control
- Guidance of Junior Staff – Commis, Cooks, Part timers and Trainee
- To be courteous and professional when contacting outside companies and suppliers and to maintain good working relationships with all colleagues throughout the Hotel
- Strive to implement the AccorHotels Vision and demonstrate active use of the AccorHotels Values
