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.