Job Description
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
- Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy.
- Checks the quality of raw materials in assigned areas, as well as their storage, handling and usage.
- Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef.
- Keeps the Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.
- Attends kitchen meetings in absence of the Sous Chef and counsels subordinate’s employees if necessary.
- To ensure that all kitchen Mise en Place is prepared according to production plan.
- Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.