Assist Sous Chef in charge in the proper running of his assigned kitchens.

To organize and prepare dishes related to the assigned kitchen, mise en place for buffet and a la carte menus. Check on the production level according to the business needs.

Ensure quality and quantity standards are met.

To check all equipment’s are in good working order and if necessary report to the Sous-Chef. Prepare any necessary work orders for engineering team.

To assist in cleaning up the refrigerator, set up the work station for the day and work with stewarding in general cleanliness, sanitation.