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ESSENTIAL DUTIES AND RESPONSIBILITIES

• Ensure proper freezer and stock labeling and rotation on food items/ingredients.
• Adhere to all food safety procedures and guidelines.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Maintain and set sanitation, hygiene, and safety standards.
• Execute the function of his/her area to exceed set standards and guest satisfaction.
• Ensures all standardized recipes are utilized and followed.
• Enforce strict health and hygiene standards.
• Other duties as assigned.