• Support the Executive Chef / Executive Sous Chef and the team in ensuring the efficient preparation for all aspects of kitchen operations.
• Act as a coordination point for communication between Team Members, Executive Chef and Executive Sous Chef.
• Establish grooming standards this adheres the company policies and the industry. 
• Assist Executive Chef and Executive Sous Chef in the elaboration of menus, recipe card and plating guides.
• Be responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation. 
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
• Be hand on in the timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.
• Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.
• Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume.
• Ensure that you report to work on time as per culinary department schedules. Report any sickness or absence from work using the correct procedures.

You agree that it is a condition of employment that you adhere to and abide by all rules, regulations, policies and procedures including without limitation the rules of conduct of the Company.