Ensure dishes are prepared to recipes and consistency is maintained in the dish out of all orders.
Ensure each dish that goes out of the department kitchen is of highest standard and quality.
Support the Demi Chef de Partie or Commis I in the daily operation and work
Work according to the instructions of Superiors
Keep work area at all times in hygienic conditions according to the rules set by the hotel
Control food stock and food cost in his section
Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
Ensure the highest standards and consistent quality in the daily preparation
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control