Ensure food philosophy is maintained with a standardized product.
Maintain cost effectiveness by maintaining profitability in all areas.
Constantly evaluate systems to facilitate improvement where possible.
Ensure HACCP procedures are followed and clear records are kept at all times.
Ensure the highest standard in preparation of food production and delivery.
Exceed guest expectations in quality and service of food products.
Follows guidelines laid by the Head Chef on menu plan and design.
Manage staff in each section as assigned by the Head Chef to ensure the proper use of equipment and efficient completion of all tasks.
Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level.
Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.
Oversee the stock take and stock rotation for the assigned section.
Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas.
