Organizes together with the Chef de Partie shifting in the section with regard to mise-en-place production and its service
Takes orders from his/her Chef de Partie and carry them out in the correct manner
Together with his/her Chef de Partie write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Executive Sous Chef in order to achieve the high stock rotation desired in his/her section
Maintains good colleagues relations and motivate colleagues
Ensures that training on a one-to-one basis has been carried out and comprehended
Works to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index
Is responsible for completing the daily checklist regarding mise-en-place and food storage
Attends daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Chef/Executive Sous Chef
Checks the main information board regarding changes in any Banquets or other information regarding the organization
Ensures All the hygiene records are maintained and adhere to all the hygiene trainings and pre set SOP
Passes all information to the next shift about functions
Checks on Commis Chefs on his/her section: e.g personal hygiene
Other task as assigned
Qualifications
At least 5 years in the kitchen
Completed kitchen apprentice or chefs training courses for at least one year
At least four year in a five star international chain hotel/restaurant
At least one year in an international five star hotel/ restaurant in similar position
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