Organize together with the Chef de Partie the shift on his/her section with regards to mise-en-place production and its service.
Take orders from Chef de Partie and carry them out in the correct manner.
Under Chef de Partie?s supervision, to write daily dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Head Chef / Sous Chef in order to achieve the high stock rotation desired in the section.
Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe step-by-step.
Responsible for completing the daily checklist regarding mise-en-place and food storage.
Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
Have a complete understanding of and adhere to the Company?s policy relating to fire, hygiene and safety
