Maintain and strictly abide by state sanitation/health regulations and hotel requirements.Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.Meet with Chef De Cuisine/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.Ensure that assigned colleague have reported to work; document any late or absent colleagues.Coordinate breaks for assigned colleague.Prepare and assign production and prep work for Line Cooks to complete; review priorities.Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department's standards and delegate these tasks.Ensure that opening shift completes start-up of kitchen line and designated prep work according to department procedures.Set up work station with required mise en place, tools, equipment and supplies according to standards.Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.Check production schedule and pars.Establish priority items for the day.Inform the Chef De Cuisine of any supplies that need to be requisitioned for the day's tasks.Transport supplies from the storeroom and stock in designated areas.Fabricate meat, fish and fowl for menu items.Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift.Start prep work on items needed for the particular menu of the day and direct Line Cooks on same throughout the shift.Check Micros printers on the line; ensure they are in working order and there is enough paper available for the shift.Prepare all menu items following recipes and yield guides, according to department standards.

• Support chef de partie or sous chef in the daily operation and work.• Work according to the menu specifications by chef de partie.• keep work area at all the times in hygienic conditions according to the rules set by the hotel.• Control food stock and food cost in my section.• Prepare the daily mise en place and food production in different..

Prepare all food requirements for all day dining restaurant and requests, maintain stocks, keep the chillers and freezers in a well-organized manner.Makes requisition for kitchen and food items and maintains cleanliness in my area.Works with quality and cost control in mind and follows food hygiene practice. Maintain high standards of food preparation and service in the appointed kitchen according to the standards set by management.

Prepare all food requirements for all day dining restaurant and requests, maintain stocks, keep the chillers and freezers in a well-organized manner.Makes requisition for kitchen and food items and maintains cleanliness in my area.Works with quality and cost control in mind and follows food hygiene practice. Maintain high standards of food preparation and service in the appointed kitchen according to the standards set by management.