-Ensure to keep high standard in his work according to the chef requirement.
-To perform all daily tasks to a consistent high standard in line with both departmental and brand standards.
-Also responsible for basic mise en place preparation – clean as you go attitude – storage and labeling of all food produce – basic cooking of ingredients prior to service.
-To ensure smooth running of the kitchen at all times
-To follow instructions given by the superiors
-To ensure the products we serve is of the highest quality at all times
-To ensure all work areas of the kitchen are well maintained and are always clean.
-To assist in the absence of the Chef de partie
-To follow the grooming standards and checking junior staff to follow
-To assist, supervise and control the events, the production in general and the à la carte production
-To prepare every courses as well as mis en place at the respective post
-To ensure the quality of the prepared courses
-To be jointly responsible for the preparation of the market list.
-To be jointly responsible for the daily store order.
-To be jointly responsible for a cost-conscious acting at the respective post.
-The daily control of the cold-storage houses and refrigerators
-To allocate the individual tasks to the Demi chefs de partie and Commis de Cuisine.
-To be jointly responsible for the subordinated employees, especially trainees and apprentices.
-To clear and take care of the equipment at the respective post.

- Culinary Diploma (or) relevant experience in Culinary field.
- Must have 3 to 5 years experience.