hendra cipta

• Organize shifts in the section with regard to mise-en-place, production andservice.
• Delegate tasks to Commis Chefs and monitor that they are carried out in thecorrect manner
• Write daily dry store, food requisitions and kitchen transfers on the appropriate
forms for the approval of the Head Chef / Sous Chef in order to achieve thehigh stock rotation desired in his/her section.
• Maintain good colleague relations and motivate colleagues
• Ensure that training on a one-to-one basis has been carried out andcomprehended.
• Check on a daily basis food preparation regarding portion size, quantity and
quality as laid down in the recipe step-by-step
• Responsible for completing the daily checklist regarding mise-en-place andfood storage.
• Attend daily and monthly meetings as requested
• Report any problems regarding failure ofmachinery and small equipment to the Head
Chef and to follow up and ensure thenecessary work has been carried out.
• Check the main information board regardingchanges or other information regarding theorganization.
• Keep the section clean and tidy.
• Accidents and sickness to be written in logBook and report to the Head Chef / SousChef.
• Have a complete understanding of andadhere to the company’s policy relating to fire,
hygiene and safety.