● In charge of the daily mise en place and ordering for the assigned section.
● Carry out given recipes and instructions with precision and speed.
● Ensure strict health and hygiene practices.
● Cleaning, organize and taking care of kitchen equipment as per instruction manuals
● Receiving of stock and stock rotation.
● Monitoring food portion and waste to maintain profit margin.
● Follow grooming standards
● Preparing staff meal on rotational basis
● Adhere to the schedule set by Sous Chef or Head Chef (AM/PM Duty)
● Washing of Prep Jacket and Apron on rotational basis
● In charge of any part time or stagier attached to the station
● Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
