Key responsibilities:Preparing, cooking and presenting dishes within my specialityManaging and training any demi-chef de parties or commis working with meHelping the sous chef and head chef to develop new dishes and menusEnsuring that me and my team have high standards of food hygiene and follow the rules of health and safetyMonitoring portion and waste control to maintain profit margins so I can be a great asset for the company.

fully responsible for the section assigned. effectively supervise and manage the teams ensuring that Quality Standards and Procedures are in line with Company Rules and Regulations. And ensures that my subordinates are guided and trained in order to be productive.