Team Leader

• Organize the section with regard to mise en-place production and its service
• Work closely with the Chef and execute direction as communicated following SOPS
• Responsible for completing the daily checklist regarding mise-en-place and food storage
• Together with his/her Chef de Partie write daily dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of
• Executive Chef/Executive Sous Chef in order to achieve the high stock rotation desired in his/her section
• Maintain good colleague relations and motivate while directing them through designated SOPs
• Supervises and assists in preparation and presentation of all food items. Ensures food is fresh and prepared in a timely fashion.
• Work to the specifications received by the Culinary Team regarding portion size, quantity and quality as laid out with recipes
• Attend meetings as requested by the Culinary Executive Chef /Culinary Executive Sous Chef
• Check the main information board regarding changes in any Banquets or other information regarding the organization
• Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure necessary work has been carried out