Responsible for preparation of food, cleaning of his workstation and taking all instructions from his superior

Ensure that all food prepared and served is according to the standards set by the Assistant Chef/Chef.

• Set up daily mise-en-plus; Preparation, cooking food and cleaning in an efficient and smooth food service operations
• Prepare daily food consumption and requisitions, indicating type and quantity of food items, as set by the Assistant Chef/Chef
• Check the quality and quantity of food received from the direct-market, food storeroom and other sub-departments
• Ensure that all machines, equipment, and utensils are clean and always in good working condition
• Ensure that kitchen is always in safe conditions to prevent unnecessary accidents
• Discuss food supply to banquet and restaurant with the supervisors in charge
• Attends daily roll call with Assistant Chef/Chef
• Perform duties kitchen duties as and when may be assigned by the Assistant Chef/Chef