Support Demi Chef De Partie in daily operation and work according to the instructions of Supervisors.
To maintain work area at all times in hygienic conditions according to the rules set by unit/company.
To control food stock and food cost in his section.
To prepare the daily mis-en-place, food production in different sections of the main kitchen while ensuring minimum food wastage and spoilage.
To follow the instructions and recommendations from immediate superiors to complete the daily task.
To ensure the highest standards and consistent quality in the daily preparation.
To complete Production of all Food items in his Section; follow the standardized food Recipe cards and Quality specifications.
To Requisite and make sure the Section has adequate food stocks.
To make sure that the correct quantities are made with the correct Items and that costs are kept low and within Budget by avoiding any unnecessary wastage.
To take direct Control of the Commis II, Commis III’s and Trainees in his section.
To work according to the SOPs of the Kitchen and upkeep of the Standards of Hygiene, Safety and Sanitation.
To Train, monitor and develop all the Staffs working under him in his Section.
To carry out his designated duties to the best of his ability.
To follow safe cooking, storage, mis-en-place processes and to maintain proper personal hygiene, and safety norms of health, work place and food.
To produce recipes of exceptional quality to meet the expectation of guests.
Have a proper intradepartmental co-ordination with other section heads of kitchen.
To maintain professional outlook all the times while working under intense work load.
Maintain personal hygiene.
Observe good work habits.
To assist cdp/dcdp in scheduling of staff and work load.
Always to be in neat and clean uniforms.