RESPONSIBLE FOR:

Subordinate kitchen staff, Cooks, Commis de partie, Apprentices (or trainees)

MAIN DUTIES:

1. To ensure that all stocks are kept under optimum conditions.

2. To ensure that all mis-en-place is always freshly prepared and on time.

3. To Prepare all dishes to the correct recipe and to the correct quantity.

4. Prepares all the orders in timely manner. To ensure that all dishes reach the hot plate or passé correctly garnished, the correct portion and size, presented on the prescribed service   dish in the prescribed manner.

5. Demonstrate Team Work by co – operating and assisting Co – workers as needed.

6. Takes Proper Care of Equipment, Utensils.

7. To ensure that all dishes reach the hot plate or passé correctly garnished, the correct  portion and size, presented on the prescribed serving dish in the prescribed manner.

8. To ensure that any anticipated shortages are communicated promptly to the Sous chef or head chef.

9. To attend training courses and seminars as and when required.