Set up the mis-en-place in stations for the various meal periods in accordance to performance standard.

Prepare food items according to the standard recipes.

Prepare, check and taste the food before the service.

Train employees including the Commis I and II

Ensure that all kitchen equipment’s is properly maintained and there is minimum damage while in use.

Ensure that operating standards for the equipments are followed.

Maintain a high level of cleanliness at all times in the kitchen.

Store food items properly in the fridge.

Keep food items and fridge tidy and clean at all time.

Clean and arrange the working area before leaving.

Check quality and quantity of requisitions from the Commissary / kitchen as directed.

Understand and adhere to the Company's policy relating to fire, hygiene and safety.

Display courtesy and professionalism at all times.

Check that the temperature is within the guidelines.

Minimize wastage of all food items.

Breakdown mis-en-places station at the end of meal periods and store the food away properly.

Assist in minimizing order and keeping the stock at a minimum level.

Familiarize with all sections of the kitchen and ensures Employees are flexible enough to cover all areas of the kitchen.

Brief the incoming shift.

Maintain good working relationships with colleagues and all other departments.

Comply with HACCAP standards in the kitchen.