To ensure that all stocks are kept under optimum conditions.

To ensure that all mise-en-place is always freshly prepaapply-d and on time.

To ensure that all dishes are being prepaapply-d to the correct recipe and to the correct quantity.

To ensure that all dishes reach the hot plate or pass correctly garnished, the correct portion and size, presented on the prescribed serving dish in the prescribed manner.

To ensure that the section is being kept clean and tidy at all times.

To ensure that helpers and trainees receive the right training and optimum guidance.

To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef.

To deputise in the chef absence and take charge of the kitchen when directed to do so.

To attend training courses and seminars as and when requiapply-d.

To strive to study management subjects in preparation for future advancement.

Job Details

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