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RESPONSIBILITIES:

•  Responsible producing 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.
•  Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes.
•  Responsible for the performance, appearance, and dress as well as personal conducts of themselves.
•  Controls actual hours worked and comply with MLC2006 and report any discrepancies between these and the published work schedules to 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.
•  Follows a daily work plan assigned to his station in accordance with the planned menu and recipes of the day.