Organize shifting in the section with regard to mise-en-place production and its serviceGive tasks to Commis Chefs and check that they are carried out in the correct mannerWrite daily dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Sous Chef or management in order to achieve the high stock rotation desired in the kitchen.Maintain good colleagues relations and motivate colleagues.Ensure that training on a one-to-one basis has been carried out and comprehended.Check on daily basis food preparation regarding portion size, quantity and quality as laid down.Responsible for completing the daily checklist regarding mise-en-place and food storage.Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Sous Chef or management.In absence of the Sous Chef responsibility to run the whole kitchen, including mise-en-place, food preparation for next shift, completing daily orders, assisting management to ensure all guest satisfaction.Check on daily basis of the daily cleaning schedule has been carried out, reflecting the hotel standards.

I started over here sa a trainee, work for the hotel after finishing my one year of training and developed my carrier as a commi in butchery and hot range