- Prepare, arrange and serves all food according to the standard set by the Sous Chef.
- Preparation, cut, cook and arrange of food as required.
- Coordinate activities of cooks, pantry maids and kitchen helpers to ensure an efficient and smooth food service.
- Controls cost by minimizing spoilage, waste, and exercising portion controls.
- Handles machines, furniture, equipment, and utensils the proper way and clean them after use.
- Follows established procedure and performs special duties as may be assigned by his Supervisors.
- To ensure compliance of hygiene standards.
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