· To prepare the daily requisition for all needed food items.
· To check on dispense of food to guests and help other colleagues when they are busy serving guests.
· To observe and test the serving food, check all the food items and plates are prepared according to the established policies and recipes.
· To participate in the preparation during meal period.
· To see to food orders are prepared efficiently.
· To assist the Sous Chef and Junior Sous Chef in working out recipes and presentation of new dishes.
· To check that good working conditions are maintained in the kitchen.
· To ensure that the Hotel cost control policies and procedures are followed.
· To ensure cleanliness, proper handling and maintenance of kitchen equipment, utensils and work areas.
· To take full responsibility of kitchen if superiors are not on duty.
· 如主管不在时, 确保厨房正常运营。
· To take full responsibility of all work orders and follow up on work orders
· To learn the Hotel's fire and safety procedures and operation of the kitchen and fire fighting equipment.