mary mbatia

 Support chef de partie or demichef de partie in the daily operation and work
 Working according to the menu and event specification by the chef de partie
 Keep work area at all times hygienic conditions
 Controlling food cost and food stock in my section allocated
 Follow instruction and recommendation from the immediate superior to complete the daily task
 Prepare the daily mis-en-place and food production in
 different sections of the main kitchen
 Ensure the highest and consistent quality in the daily preparation and keep up to date with new products, recipe and preparation technique