• Take care of food preparation and assigned duties by the superior to meet the standard and quality set by the restaurant.• Coordinate the daily task with the sous chef.• Ensure that the production, preparation and presentation of food are of the high quality at all time.• Ensure effective communication between staff by maintaining a secure a friendly working environment.• Ensure highest level of guest satisfaction, quality, operating and food cost on an ongoing basis.• Maintaining standard procedure and policies pertaining food preparation, receiving, storage and sanitation.

Duties and ResponsibilitiesSupervise the preparation of all food • Ensure all food is prepared as per food preparation requirements • Ensure meals are produced on time, and sufficient quantities are available for the various areas • Maintain stock levels of all kitchen supplies • Prepare daily pastry and bakery requirements as per the menu • Be available for functions as they arise to ensure that the food is prepared and served as required. Oversee and supervise all kitchen staff • Ensure all staff are aware of their duties and what is expected of them • Teach new staff skills they require to perform their roles to the required standard• Delegate duties to kitchen staff as per the menu requirements • Oversee and monitor the work of kitchen staff to ensure all tasks are done as requiredManage kitchen stocks • Ensure wastage is minimized by careful supervision of food preparation methods• Ensure proper hygienic storage methods are utilized to prevent food loss • Oversee the ordering and control of stock levels.Ensure catering staff are working safely at all times • Ensure staff are aware of and follow safe work practices at all times • Assist other staff in the cleaning of the kitchen at the end of the shift • Ensure his/her own work station is kept clean and hygienic at all times Assist the Catering Manager as required • Manage the Catering Department in the Catering Manager’s absence• Assist the day-to-day running of the department • Carry out other tasks as required by the Catering Manager• Pay careful attention to the operating budgets of the department to ensure that costs are controlled to maintain the correct levels of spending

Duties and Responsibilities• Provide the highest and most efficient level of hospitality service to the hotel guests.• Produce quality product in a timely and efficient manner for the guests or staff.• Preparing and cooking all food items by the recipe and to specification.• Prepare ingredients for cooking, including portioning, chopping, and storing food.• Checks supplies and prep lists and ensures all items are prepped in a timely fashion.• Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.

Duties and Responsibilities• Assists in providing on the job training & development of new cooks.• Minimize waste and maintain controls to attain forecasted food cost• Check and ensure the correctness of the temperature of appliances and food.• Ensures that all products are stored properly in the correct location at the appropriate levels at all times.• Prepare all menu items by strictly following recipes and yield guide.• Prepare and sells food within recommended time frames to meet Guest expectations.