Rresponsible to assist the Sous Chef in managing his assigned kitchen operation, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation with the focus on day to day operational requirements. Assisted the Chef De partie in the day-to-day kitchen operation, representing the kitchen in the absence of the Chef in all areas of responsibility. Responsible for the efficient and smooth running of food production within the designated Kitchens. To control, check and supervise the kitchen operation and be hands on as and when needed. To ensure that staff are trained in accordance with the hotel and municipality standard requirements. To perform all daily tasks to a consistent High standard in line with both departmental and brand standards