To ensure the good co-ordinate of orders.
To have a complete understanding and to follow up on hotel policies relating to fire, hygiene,
health and safety.
To attend kitchen supervisor briefings
To conduct section briefing in the absence of section chef
To assist the Sous Chef in whole section organization.
To monitor the quality and quantity of all food items being served.
To monitor correct quality and quantity of all foods received for kitchen.
To ensure that no reusable foods are not wasted.
To keep Sous Chef aware of all items of interest.
To ensure the attractiveness and maintain quality standards as the relate sanitation and cleanliness.
To ensure that staff in direct guest contact have full knowledge of all food items and methods in which way they were prepared.
To develop and complement training programs and conduct training sessions.
To establish and maintain good guest relations.
Retain and groom staff by
To check all employees regularly for cleanliness appearance and awareness of pride in their personnel hygiene and in their uniforms.
To have cleanliness appearance as well as good hygiene and some clean uniform.
To wear name tag on your uniform.
To wear chef’s hat.
To have a positive attitude working.
To build and maintain a strong and efficient team.
High degree of integrity. Strong supervisory skills. Nurtures and develops employees, encouraging innovation.
Understands and respects local cultural, able to adapt to changing environment.
so as to develop and motivate our employees.