CDP - Western

•   Organize shifting in the section with regard to mise-en-place production and its service.
•   Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner
•   Write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Sous Chef & Chef de Cuisine in order to achieve the high stock rotation desired in his/her section.
•   Maintain good colleagues relations and motivate colleagues
•   Ensure that training on a one-to-one basis has been carried out and comprehended.
•   Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.
•   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 Executive Chef / Executive Sous Chef and /or Chef de Cuisine.
•   Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine/ Sous Chef and to follow up and ensure the necessary work has been carried out.
•   Check the main information board regarding changes in any Banquets or other information regarding the organization.
•   Keep the section clean and tidy.
•   Pass all information to the next shift about functions, Mise-en-place (report everything)
•   Make sure night is covered
•   Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.
•   Check Demi Chefs / Commis Chefs on his/her section:  e.g. regarding personal hygiene.
•   Assist the Chef de Cuisine/Sous Chef in composing new recipes and menu ideas.
•   Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
•   The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.