RESPONSIBILITIES
- Passes on knowledge of cooking to the Commis.
- Checks and improves on food quality and presentation in the section.
- Assists the Sous Chef and Chef De Partie in all matters regarding the section.
- Fully responsible for the food hygiene and cleanliness in the section.
- Maintain accurate Hygiene and HACCP records in full compliance with regulatory requirements
- Responsible for controlling, coordinating and participating in the activity of all Kitchen personnel engaged in cooking and preparing food.
- Ensure that all the food prepared and served is according to the standards set by the Executive Chef.
- To ensure a high standard of cleanliness throughout the entire kitchen.
- Suggest new ideas for set up and display.
- Ensure that standard recipe is followed and understood.
- Discuss daily activity with other station supervisor whenever necessary.
- Brief the staff if any policy is changed or discuss the daily operation with the Chef de Partie.
- Perform duty common to all service associates and other duties as may be assigned by management.
