Organizes together with the team shifting in the section with regard to mise-en-place production and its service
• Guide the team during the daily operations
• Maintains good colleagues relations and motivate colleagues
• Ensures that training on a one-to-one basis has been carried out and comprehended
• Works to the specifications received by the Executive Chef regarding portion size, quantity and quality as laid down in the recipe index
• Responsible for the correct timing during service and that food served is always of the highest standards
• Monitor and implement portion control established with the recipe cards and the butcher test; minimize waste and spoilage
• Check stores and refrigerators and oversee proper storage and recycling of leftovers
• Ensure effective communication among the kitchens and with other departments
• Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specifications
• Is responsible for completing the daily checklist regarding mise-en-place and food storage
• Attends daily meeting with the Executive Chef and other meetings as requested by the Executive Chef
• Checks the main information board regarding changes in any information regarding the organization
• Ensures All the hygiene records are maintained and adhere to all the hygiene trainings and preset SOP
• Passes all information to the next shift about functions
• Maintain proper controls over purchase orders and requisitions
• Monitor monthly food inventory turnover and slow moving items
• Ensure purchasing, receiving and all storage are efficiently handled
• Checks on Commis Chefs on his/her section: e.g personal hygiene
• Other tasks as assigned