Completing cleaning rotas and other administrative daily recordsIdentification of kitchen equipment and machinery.Managing kitchen operation and restaurant activities.Planning and coordinating activities of kitchen and service crew.Multi cuisine operation.supply chain managementBanqueting, central kitchen and outdoor catering.Cost control measures.Storing and hygiene.Team handling.Food cost control. P.N.L

complete all food RND and photo shoot

Put effort in optimizing the cooking process with attention to speed and qualityFollow the guidance of the executive or sous chef and have input in new ways of presentation or dishesPrepare ingredients that should be frequently available (vegetables, spices etc.)Enforce strict health and hygiene standards

Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scalesStudy each recipe and gather all necessary ingredientsCook food in a timely mannerDelegate tasks to kitchen staffappealing plate presentationcompliance with all health and safety regulations within the kitchen area

perform cooking, cleaning, delivery, and other support duties as instructed by the chef de partie. Commis chefs help ensure that a kitchen's operations run smoothly.