# Responsible for the culinary operation and kitchen management. # Co-ordinate daily task with Sous Chef.# Responsible for the Cleanliness, Stock control and standard the section.# Training of commis chef on section delegation of tasks to commis.# To be aware of statutory requirements regards the work place such as health and safety, hygiene , fire prevention etc.# Maintains high standards of kitchen Hygiene in accordance with HACCP.

# Maintains High standards of kitchen hygine in accordance with HACCP.# Consults with superior regarding menu controls the portioning and rotation of food.# Maintain Temperature log book.# Control food pilferages and food cost.# Determine how food should be presented and create food decorative display. # Ensure the Highest standards and consistent quality in the daily preparation .