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RESPONSIBILITIES:

•  Responsible for directing, supervising and assisting in the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.
•  Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes and follow up with FIFO.
•  Directs, supervises, assists and coaches all employees assigned to the station.
•  Responsible for the performance, appearance, dress and personal conduct of all employees assigned to his station. Reports on these subjects objectively and timely to his Executive Sous Chef.
•  Controls actual hours worked of the employees assigned to the station and report any discrepancies between these and the published work schedules to Executive Sous Chef supervising his station.
•  Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way. FIFO.
•  Prepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day.
•  Works closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible guest satisfaction from the products served.
•  Prepares a daily requisition for Executive Chef for all items ordered from stores for use in his station.
•  Execute all special orders and dietary requirements.