To report for duty punctually wearing the correct uniform and name badges at all times.
Organise shifting in the section with regard to mise-en-place production and its service.
Maintain good colleague 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 Head Chef and other meetings as requested.
Report any problems regarding failure of machinery and small equipment to the Head Chef and to follow up and ensure the necessary work has been carried out.
Check the main information board regarding changes in any Conference or other information regarding the organisation.