Organize shifting in the section about mise-en-place production and its service.
Give tasks to 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 Chef / Sous Chef 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 daily food preparation regarding portion size, quantity and quality as laid down.
Responsible for completing the daily checklist regarding Mise-an-place and food storage.
Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Sous Chef.
Able to lead small team.
Work in a multicultural environment.
Quality Focused.
Knowledge of HACCP as well as general health & safety in the workplace
