• Oversee the preparation, cooking, and presentation of food in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.

- Entrée Metier• Preparing and cooking different kind of soup, vegetables, hot appetizer, pasta and starch. Proper cooking and temperature. Making sure that all items are cooked and prepared in their proper flavor and taste. Follow cooking techniques as instructed. Proper storage to avoid cross contamination. Proper checking and labeling to avoid food borne illness. Follow FIFO. Adhere to all hazard analysis, critical control point and Shangri-La Food Safety and Management System.- Saucier• Preparing different kind of sauces, meat and stew. Making sure products were delivered cooked. All kinds of sauces in proper storage to avoid contamination. Grilling and frying different kinds of meat, poultry and seafood. Strictly follow cooking techniques as instructed.- Garde Manger• Preparing different kinds of salad dressing. Doing the mis en place. Preparing different kind of salad and cold appetizer. Proper labeling and maintaining proper temperature to avoid food borne illness.