-Preparing, cooking and presenting dishes as per as standard.-Managing and training any demi-chef de parties or commis working with me.-Helping the sous chef and head chef to develop new dishes and menus.-Ensuring myself and my team have high standards of food hygiene and follow the rules of health and safety.-Monitoring portion and waste control to maintain profit margins.

- Assisting sous chefs and pastry chef in the kitchen.- Delegating tasks/Jobs to commis 2,3 and trainees and to make sure the task performed by them should be in a proper hygiene.- Second Incharge for all the production operations.

-Assisting other chefs in the kitchen.-Helping with deliveries.- Measuring ingredients.- Preparing basic things for all the senior chefs.- Assisting with stock rotation.- Cleaning stations.-Assisting other chefs in Buffet setups.