To support directly the Chef de Partie or Demi Chef in the daily operation and work.
To take the full responsibilities of his section when his immediate supervisor is not there.
To work according to the menu specifications (pictures or/and portions) set by Chef.
To keep working area at all times in Hygienic conditions according to the rules set by the hotel.
To communicate to his direct supervisor in all relevant & important matters.
To control food stock.